Red Cabbage and Carrot Slaw: March 2020, Week 1

Yield: 8 servings

Ingredients: Resource adapted from

FOR THE SALAD 1 small head red cabbage, shredded

4 large carrots, shredded

4 green onions, thinly sliced

FOR THE APPLE CIDER VINAIGRETTE 1 tablespoon Dijon mustard

1 garlic clove, minced

1/3 cup STAR Extra Virgin Olive Oil

1/4 cup STAR Unfiltered Organic Apple Cider Vinegar

2 tablespoons fresh lemon juice

1 tablespoon honey, as needed for sweetness

1/4 teaspoon pure vanilla extract (for flavor, optional)

1/4 teaspoon chili powder, or to taste

salt and pepper, to taste

chopped fresh parsley, for garnish

Preparation: Place shredded cabbage, carrots and green onions in a large salad bowl. Set aside.

In a mixing bowl, whisk together the Dijon mustard, garlic, oil, apple cider vinegar, lemon juice, honey, vanilla, chili powder, salt and pepper; whisk until well combined. Pour dressing over the cabbage mixture and toss to combine. Taste for seasonings and adjust accordingly. Place in the refrigerator for 15 minutes. Remove from fridge and garnish with chopped parsley.