1 head red cabbage shredded
2 medium carrots peeled and shredded, about 3 cups
1 green chili or jalapeno deseeded and diced
2 green onions chopped
2 tablespoons chopped fresh parsley
For The Dressing:
3 tablespoons extra virgin olive oil
3 tablespoons apple cider vinegar or sub with red wine vinegar or lemon
1 teaspoon maple syrup or honey
⅛ teaspoon cayenne powder
2 cloves garlic minced
Salt and pepper to taste
Start by shredding the cabbage and carrots. I use a mandoline and a box grater to make quick work of this task. Use a chef’s knife to dice the chili or jalapeno and chop the spring onions.
Mince the garlic and place all of the sauce ingredients into a small jar, and shake until well combined. You can also make the dressing in the bowl, and mix it with a whisk. I think it’s more fun (and less mess) to use a jar.
In a large bowl, add the vegetables and toss them with the dressing until combined. Taste the slaw and adjust seasonings if needed. Chill the slaw in the fridge for at least 30 minutes before serving.
Recipe by Little Sunny Kitchen