14ouncescabbageshredded (pre-shredded coleslaw bag works well)
1/2cupapple cider vinegar
In a jar (or bowl with a whisk) combine apple cider vinegar, olive oil, dijon mustard, salt, pepper, minced garlic and sugar.
In a large bowl, toss cabbage with dressing.
Cabbage - You can take the easy route and buy a simple 14 ounce bag of mixed coleslaw. I like using this shredded cabbage mixture because they come with a delicious crunchy mix of green and red cabbage, carrots, and even radishes! You can of course use just green cabbage, but I think the purple is such a beautiful addition!
Apple Cider Vinegar - I love Apple Cider Vinegar for a touch of sweet fall flavor, but any of your favorite vinegars will do! Rice Vinegar or a red or white wine vinegar would also be delicious here.
Olive Oil - Canola oil will work in a pinch.
Minced Garlic - A jar of minced garlic or fresh minced garlic.
Sugar - The sweetener in this recipe is the perfect foil to the tangy edge of the vinegar and mustard. You can absolutely substitute with a sweetener of your choice. However, you can make it Keto-friendly by simply eliminating the sugar!
Add Fresh Herbs
Add Ramen Noodles
Add Mandarin Oranges
Serve Immediately for a traditional crispy cabbage salad.
How to Shred Cabbage
Cut the cabbage in half.
Cut the stem out in a triangle.
Place the cabbage flat side down and slice into thin strips.
Refrigerate - Store covered in an airtight container 2-3 days. If you like your cabbage a little more wilted for more of a coleslaw vibe you can store up to 4 days.