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Ingredients
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Vegetables
Dressing
Optional Add-ins
Method
Preparation of Vegetables
- 1
Shred the Cabbage
Remove the outer leaves from the cabbage, then cut it into quarters. Shred each quarter finely using a sharp knife or a mandoline slicer. Place the shredded cabbage in a large mixing bowl.
- 2
Grate the Carrots
Peel the carrots and then grate them using a box grater or food processor. Add the grated carrots to the mixing bowl with the shredded cabbage.
- 3
Chop the Red Bell Pepper
Remove the stem and seeds from the red bell pepper and chop it into small pieces. Add the chopped red bell pepper to the mixing bowl.
- 4
Slice the Green Onions
Chop the green onions, both the white and green parts. Add them to the mixing bowl with the other vegetables.
Preparation of Dressing
- 5
Combine Dressing Ingredients
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and black pepper until well combined and smooth.
Combining Slaw
- 6
Mix Dressing with Vegetables
Pour the dressing over the mixed vegetables in the large bowl. Toss everything together until the vegetables are evenly coated with the dressing.
- 7
Add Optional Ingredients
If desired, stir in sunflower seeds and dried cranberries to add crunch and sweetness to the slaw.
Chill and Serve
- 8
Chill the Slaw
Cover the bowl with plastic wrap or a lid and refrigerate the slaw for at least 30 minutes before serving. This allows the flavors to meld together.
- 9
Serve
Serve the slaw chilled as a side dish or a topping for tacos or sandwiches.
