Description
A refreshing, crunchy salad featuring raw cabbage and carrots dressed in a bright vinegar vinaigrette. This low-fat, tangy slaw balances acidity from apple cider vinegar and sweetness with olive oil, celery seed, salt, and pepper. Perfect as a picinic-friendly side or meal prep companion.
Ingredients
Cabbage (1 large head, 500g, finely shredded)
Carrots (3–4 large, 200g, grated)
Apple Cider Vinegar (3 tbsp, 45ml, filtered)
Sugar (2 tbsp, 30g, adjust to taste)
Olive Oil (1 tbsp, 15ml, extra virgin or light)
Celery Seed (1 tsp, optional for aroma)
Salt (1½ tsp, to taste)
Black Pepper (½ tsp, freshly ground)
Instructions
Prepare vegetables by shredding cabbage and grating carrots
Transfer mixture to a bowl and refrigerate briefly to crisp
In a jar, combine vinegar, sugar, olive oil, celery seed, salt, and pepper
Shake dressing until sugar dissolves (5–7 minutes)
Toss dressing into the slaw using a galley-style hand-mixing method
Chill slaw for at least 15 minutes before serving
Notes
Use a mandoline for even vegetable slicing
Add lime juice if dressing lacks acidity
Dry cabbage thoroughly to avoid sogginess
Distribute dressing evenly for balanced flavor
Cover and refrigerate for up to 4 hours before serving
- Prep Time: 10
- Cook Time: 5
- Category: Dinner
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 120g)
- Calories: 90
- Sugar: 4g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg