Easy Tangy Apple Slaw with Creamy Dressing
Ingredients
- 1 cup red cabbage shredded
- 1 cup white cabbage shredded
- 1 cup apple grated (I like 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
Shred the red and white cabbage, grate the apple and carrot, and finely chop the parsley.
In a small bowl, whisk together the coconut yogurt, apple cider vinegar, Dijon mustard, maple syrup, and sea salt to make the dressing.
Toast the pumpkin seeds in a dry skillet over medium heat until fragrant and lightly browned.
In a large bowl, combine the shredded cabbage, grated apple, grated carrot, and chopped parsley.
Pour the dressing over the slaw mixture and toss to coat evenly.
Sprinkle the toasted pumpkin seeds on top.
Serve immediately or refrigerate for later consumption.
Tips
This slaw is a great side dish to serve with warm root vegetables or at a Fall BBQ.
