You can't have a cookout without crunchy slaw. This no-mayo, zesty rendition is gussied up with apple cider vinegar and perfect for summer. And don't get me started on the health perks of cabbage: Let's just say it does the body real, real good. This recipe is light and tangy and terrific as a standalone side or a tasty topper for sandwiches (like the one above!), burgers and salads. For the perfect vegetable-to-dressing ratio, be sure to add the dressing slowly until you reach your desired amount, because you'll likely have some leftover and you don't want to oversaturate the shredded veggies. Once everything is mixed together, serve immediately or let the bowl sit in the fridge for a few hours so the flavors can sink in and mingle.
Swap option: You can use 6 cups of store-bought, pre-shredded vegetable blend (14-ounce bag) in place of the cabbage and carrots.
- 4 cups shredded cabbage
- 2 cups shredded carrots
- 1/2 cup chopped scallions
- 1/2 to 1 cup dried cranberries
- 1/4 cup apple cider vinegar
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
Combine the cabbage, carrots, scallions and cranberries in a large bowl and toss to mix.
In a small bowl, combine the vinegar, oil, honey, mustard, salt and pepper. Whisk until emulsified. Then, add a small amount over the cabbage mixture and toss. Continue adding more dressing until you reach your desired amount (you will likely have 1 to 2 tablespoons leftover, so be careful not to dump in too much). Season with additional salt and pepper to taste.