This tangy coleslaw is best made the day before and refrigerated overnight to bring out the flavors.
Prep Time:10 minutes |
Cook Time:0 minutes |
Ready In:10 minutes |
Ingredients:
- 1 tablespoon(s) extra-virgin olive oil
- 2 tablespoon(s) apple cider vinegar
- 1/4 teaspoon(s) ground mustard seed
- 1/4 teaspoon(s) celery seed
- 1/8 teaspoon(s) poppy seed
- 1/4 teaspoon(s) freshly ground pepper
- 1/4 teaspoon(s) sea salt ((optional))
- 1 small red or green cabbage (shredded)
Instructions:
In a small bowl, whisk together all ingredients except cabbage to make the dressing. Set aside.
Finely shred cabbage and put in large bowl.
Add the dressing to cabbage and mix thoroughly.
Serve immediately, or store in the refrigerator overnight for more flavor.
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