This slaw isn’t just a side dish—it’s a multitasker! Serve it alongside roasted meats, grilled fish, or warm grain bowls for a refreshing contrast. It also makes a fantastic topping for pulled pork sandwiches, burgers, or even tucked into wraps for a fresh crunch. The best part? It only gets better as it sits, making it a great make-ahead option for busy days.
Ingredients
For the slaw:
- 3 cups shredded green cabbage
- 1 cup shredded red cabbage (optional, for colour)
- 1 cup shredded carrots
- 1 apple (Honeycrisp, or Ambrosia), julienned or thinly sliced
- ¼ cup dried cranberries
- ¼ cup chopped fresh parsley (optional)
- ¼ cup toasted pecans or sunflower seeds (optional, for crunch)
For the vinaigrette:
- 3 tbsp apple cider vinegar
- 2 tbsp pure maple syrup
- 1 tbsp Dijon or Todd's mustard
- ¼ cup extra virgin olive oil
- Salt & black pepper, to taste
Instructions
- Make the vinaigrette: In a small jar or bowl, whisk together the apple cider vinegar, maple syrup, and Dijon mustard. Slowly drizzle in the olive oil while whisking until emulsified. Season with salt and black pepper to taste.
- Prepare the slaw: In a large bowl, combine the shredded cabbage, carrots, apple, dried cranberries, and parsley. If using, toss in the toasted pecans or sunflower seeds.
- Dress & toss: Pour the vinaigrette over the slaw and toss well to coat. Let sit for at least 15 minutes to allow the flavors to meld.
- Serve & enjoy! This slaw pairs well with grilled chicken, pulled pork, or as a fresh side for any meal.
