Ingredients
2 c. shredded purple cabbage (about ¼ medium head)
5 c. shredded green cabbage (about ⅔ medium head)
2 c. shredded carrots (about 4 medium)
1 1/2 tsp. kosher salt
2 tbsp. extra-virgin olive oil
2 tbsp. apple cider vinegar
2 tbsp. Dijon mustard
2 tbsp. maple syrup
3/4 tsp. freshly ground black pepper
1 clove garlic, grated or minced
1 scallion, thinly sliced
1/2 tsp. celery seed
1 tbsp. toasted sesame seeds (optional)
1 tbsp. poppy seeds (optional)
Preparation
Step 1In a large bowl, toss cabbage and carrots with salt until evenly coated. Set aside while you prepare the dressing.Step 2Make the dressing: In a medium bowl, whisk together oil, mustard, maple syrup, vinegar, pepper, and garlic until smooth. Stir in scallion and seeds.Step 3Add dressing to bowl and toss to coat.
To make this a truly vegan-friendly slaw, there is neither mayonnaise nor honey in the mix. We use maple to bring out the veggies’ natural sweetness and Dijon mustard helps emulsify the oil and vinegar while adding a bit of a kick in the back of your throat. Feel free to halve the amount of mustard if you already know you don’t like spice. For color contrast, we add some scallions, and for texture, a tablespoon each of sesame and poppy seeds—all are optional. Letting the dressed slaw rest for 30 minutes before eating will give you a more flavor-packed bite. Once you make it, drop us a comment down below and let us know what changes you’d make for the perfect vinegar slaw!
