Ingredients:

  • 1 medium green cabbage (about 2 lbs / 900g), thinly shredded
  • 2 medium carrots (about 8 oz / 225g), peeled and shredded or julienned
  • 1/2 cup red onion (about 4 oz / 110g), thinly sliced
  • 1/4 cup fresh cilantro (about 0.5 oz / 15g), chopped
  • 1 jalapeño (about 0.5 oz / 15g), seeded and minced (optional, for extra heat!)
  • 1/2 cup apple cider vinegar (120 ml)
  • 1/4 cup granulated sugar (50g)
  • 2 tablespoons Dijon mustard (30ml)
  • 1 tablespoon celery seed (8g)
  • 1 teaspoon kosher salt (6g)
  • 1/2 teaspoon black pepper (3g)
  • 1/4 cup olive oil (60ml)

Instructions:

  1. Remove the outer leaves of the cabbage and discard. Cut the cabbage in half, remove the core, and thinly shred the cabbage.
  2. In a large mixing bowl, combine the shredded cabbage, carrots, red onion, cilantro, and jalapeño (if using).
  3. In a separate bowl, whisk together the apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and pepper until the sugar is dissolved.
  4. Slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified (slightly thickened).
  5. Pour the dressing over the cabbage mixture and toss well to combine.
  6. Cover the bowl and refrigerate for at least 30 minutes (or up to 2 hours) to allow the flavors to meld.
  7. Toss again before serving.