HERBY CABBAGE SLAW
This delicious slaw salad is gluten-free, vegan, and such a great summer dish! I love serving this as a side dish or using it as a salad topper. The key to this recipe is letting all of the ingredients sit for 15-30 minutes before eating or serving. This allows the cabbage to soften, and the flavours to come together.
PrintIngredients
Scale
- 1/2 head or 4 cups green cabbage, finely chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 2 green onions, chopped (optional)
- 3 tbsp olive oil
- 3 tbsp apple cider vinegar
- 2 tsp pure maple syrup
- 1/2 tsp pink salt
- Sprinkle of fresh pepper
Instructions
- Combine everything in a large bowl. Toss and let sit for 15-30 minutes before serving. ENJOY!
Nutrition
- Serving Size: 2-3
