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Calibrate Recipe

Gluten-free, Dairy-free, Vegan, Vegetarian, Halal, Kosher, Metabolic Jumpstart

Active: 15 minutes
Total: 15 minutes (plus chilling time)
Serves 6

Slaw often carries the undue reputation of being mayonnaise-heavy, bland, and confined to picnics and barbecues. Our cabbage and carrot slaw, on the other hand, is light, bright, and packed with fiber and vitamins—a wonderful way to add enticing tangy flavor, bright color, and crisp texture to your plate. Cumin and oregano contribute earthy complexity to a simple red wine vinegar dressing, and dry mustard shines a spotlight on cabbage’s natural peppery-sweetness. 

Pile this slaw next to your favorite grilled or roasted protein, on top of a burger, or rolled into a wrap for a welcome burst of acidity and crunch. Refrigerate leftovers in a tightly sealed container for up to three days. 

Ingredients:

  • ¼ cup red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • ⅛ teaspoon ground cumin
  • ⅛ teaspoon dried oregano
  • ⅛ teaspoon dry mustard
  • 4 cups finely shredded red and green cabbage
  • 2 cups shredded carrots
  • 1 cup thinly sliced scallions
  • Fine sea salt and pepper

Directions:

  1. Whisk together the vinegar, oil, garlic, cumin, oregano, and mustard in a large bowl. 
  2. Add the cabbage, carrots, scallions, and ¼ teaspoon each salt and pepper, and gently toss to combine. Chill before serving.

Test Kitchen Tip: Cut down on prep time and create finer cabbage shreds that absorb the dressing more easily by using a mandoline or V-slicer. No need to get a fancy one—the budget models work great.