Ingredients
- 1 green cabbage, finely shredded
- 1 small red onion, thinly sliced
For the Dressing:
- 5 1/2 tablespoons apple cider vinegar (unfiltered), about 1/3 cup
- 3 tablespoons extra virgin olive oil
- 1 tablespoon maple syrup (or honey)
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon caraway seeds (or substitute with fennel seeds)
- 1/4 teaspoon coarse sea salt, or to taste
- Freshly ground black pepper, to taste
Instructions
- In a large bowl, combine the shredded cabbage and sliced red onion.
- In a separate bowl, whisk together the vinegar, olive oil, maple syrup, mustard, salt, and pepper until emulsified. Stir in the cumin seeds.
- Pour the dressing over the cabbage mixture and toss gently to coat.
- Let the coleslaw sit for at 10-15 minutes before serving so the flavours can meld. Enjoy!
Nutrition
Notes
- If you're using regular winter white cabbage instead of pointed or early cabbage, give it a little extra prep. After shredding, sprinkle it with a pinch of salt and massage it gently with your hands for a couple of minutes. Then let it rest for 10–15 minutes. This helps soften the leaves, draw out excess liquid, and mellow any bitterness, giving you a more tender, flavourful slaw. Drain any released liquid before adding the dressing.
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.