This is my all time fave slaw.
I have been enjoying it my entire life; it is a recipe I have taken from my Grandpa, renamed it and make it as a weekly staple or prep to keep meals and bowls easy peasy.
PS- it’s great for your gut, packed with fiber, vitamins, and nutrients. Sprinkle on some hemp seeds for a little protein pop!
Versatile enough for just about any meal, enjoy!
Ingredients:
½- 1 whole head red cabbage sliced however it works best for you. Sometimes I make it thin (mandolin optional- be careful!) sometimes thick. Go with what your eyes like, keeping in mind thicker cabbage will take longer to “slaw out”
½ head green savoy cabbage sliced thin (optional)
1 cup shredded carrots
½ cup extra virgin olive oil or avocado oil
2 TBSP red wine vinegar
1 TBSP Apple Cider Vinegar
1 clove garlic minced
Salt and pepper to taste
Instructions:
Combine all ingredients into a large bowl and toss with vinegars, oil, garlic. I like to mix this one with my hands. Add salt and pepper to taste.
Let sit for at least 30 minutes before serving, or overnight for BEST flavor.
*** I eyeball this one, so these dressing measurements can be adjusted according to taste, for a sweeter dressing add a little maple syrup, about ½ to 1 TBSP.
**** Store in a glass jar or container in the fridge covered for 3-5 days.
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