Crispy Tangy Apple Slaw
Ingredients
- 1 cup red cabbage, shredded
- 1 cup white cabbage, shredded
- 1 cup apple, grated (Gala or Granny Smith)
- 1 cup carrot, grated
- 1/4 cup flat leaf parsley leaves, tightly packed, finely chopped
Dressing
- 1/3 cup coconut yogurt
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 2 tsp maple syrup
- pinch sea salt
- 1/4 cup pumpkin seeds
Preparation
Toast the pumpkin seeds in a dry skillet over medium heat until fragrant and lightly browned.
In a small bowl, whisk together the coconut yogurt, apple cider vinegar, Dijon mustard, maple syrup, and sea salt to make the dressing.
In a large bowl, combine the shredded red cabbage, white cabbage, grated apple, grated carrot, and finely chopped parsley.
Pour the dressing over the slaw mixture and toss until evenly coated.
Sprinkle the toasted pumpkin seeds over the top and serve immediately or chill before serving.
Notes
This slaw is a great side dish to serve with warm root vegetables or at a Fall BBQ.
