Description

A vibrant, no-cook cabbage slaw made with shredded green cabbage, carrots, and fennel tossed in a tangy maple vinaigrette.

Ingredients

1/2 head green cabbage, finely shredded

2 large carrots, peeled and grated

1 fresh fennel bulb, thinly sliced

1/3 cup apple cider vinegar

Juice of 1/2 lemon

3 tablespoons pure maple syrup

2 tablespoons extra virgin olive oil

1 garlic clove, finely minced

1 teaspoon cayenne pepper

1 tablespoon kosher salt

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Instructions

1. Finely shred the cabbage and place it in a large mixing bowl.

2. Grate the carrots and thinly slice the fennel, then add them to the bowl with the cabbage.

3. In a separate small bowl, whisk together the apple cider vinegar, lemon juice, maple syrup, olive oil, minced garlic, cayenne pepper, and salt until well combined.

4. Pour the dressing over the vegetables.

5. Using clean hands, gently massage the dressing into the cabbage mixture for about 5 to 10 minutes.

6. Cover and refrigerate for at least 30 minutes before serving.

Notes

For best flavor, refrigerate at least 30 minutes before serving. Stores well for up to 3 days in an airtight container.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Healthy Salad Recipes
Method: No-Cook
Cuisine: American