Ingredients
Method
Prep the Vegetables
- Slice the red cabbage as thinly as possible using a sharp knife or mandoline to create delicate ribbons that will soak up the marinade well.
- Toss the sliced cabbage into a large mixing bowl along with the julienned carrot and sliced green onions.
Make the Marinade
- In a small bowl or jar, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, pepper, and celery seed if using.
- Taste the marinade — it should be tangy with a hint of sweetness. Adjust the honey or vinegar to suit your preference.
Combine and Massage
- Pour the marinade over the cabbage mixture and toss everything together using clean hands or tongs until the vegetables are evenly coated.
- Massage the cabbage for a minute or two to break down its fibrous texture and help it absorb the marinade faster. You'll notice the cabbage softening slightly and the color deepening.
Let It Marinate
- Cover the bowl with plastic wrap or transfer to an airtight container. Let the slaw sit at room temperature for at least 30 minutes, or refrigerate for several hours or overnight.
- Give it a quick toss before serving to redistribute the dressing.
Notes
The slaw gets better as it sits — make it the morning or night before for best flavor. Avoid freezing as the cabbage becomes mushy when thawed. Store in an airtight container in the fridge for up to 5 days. For maximum crunch, enjoy within the first 24 hours. Reduce vinegar and increase honey for a milder, less tangy version suited for picky eaters. Celery seed is optional but adds great flavor; caraway seeds can be substituted.