Apple Cider Vinegar Slaw (Print Version)
# Ingredients:
→ Slaw Dressing
01 -
1/4 cup avocado oil
02 -
3 tablespoons apple cider vinegar
03 -
1 tablespoon honey
04 -
2 teaspoons Dijon mustard
05 -
1/2 teaspoon celery seed
06 -
1 teaspoon salt, plus more to taste
07 -
1/2 teaspoon black pepper
→ Slaw Base
08 -
5 cups thinly shredded green cabbage (about 1/2 large head)
# Instructions:
01 -
In a large bowl, whisk together avocado oil, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and black pepper until well combined.
02 -
Add the shredded green cabbage to the bowl and toss until the cabbage is evenly coated with the dressing.
03 -
Refrigerate the slaw for up to 24 hours before serving for enhanced flavor.
# Notes:
01 -
Store the slaw with dressing and cabbage combined for up to 24 hours. For longer storage, keep them separate until serving.
02 -
Thinly slice the cabbage for the best texture and flavor.
03 -
White vinegar can be used as a substitute for apple cider vinegar if needed.