Cutting the cabbage coarsely gives the dish a different look from shredded-cabbage slaws. A full teaspoon of black pepper lends pleasant warm heat without overpowering. Make the dish up to a day ahead if you like--the veggies will stay crisp and the flavors will meld as the slaw chills.
1/4 cup canola mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon water
2 teaspoons grainy mustard
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
1/4 teaspoon kosher salt
3 cups chopped green cabbage
1 cup matchstick-cut carrot
1/2 cup fresh flat-leaf parsley leaves
Est. added sugars 1g
How to Make It
Combine first 7 ingredients in a medium bowl. Add cabbage, carrot, and parsley; toss to coat.
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