Summer Coleslaw with Apple Cider Vinegar Dressing

A simple, delicious Summer coleslaw that pairs well with BBQ. All measurements are approximate, so feel free to adjust, but if you doubling or tripling the recipe, don’t double the salt or garlic until you’ve tasted it first.

It keeps well, and gets better if refrigerated overnight.

Summer Coleslaw with Apple Cider Vinegar Dressing

Makes 2 to 4 Servings

Prep Time: 20 minutes chopping time, 20 minutes chilling time

Ingredients – Apple Cider Vinegar Dressing

• 1/3 cup extra-virgin olive oil
• ¼ cup apple cider vinegar
• 1 teaspoon maple syrup
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• ¼ teaspoon sea salt (or to taste)
• Freshly ground black pepper to taste

Ingredients – Summer Coleslaw

• 2 cups shredded or sliced red cabbage (about 1/4 of a cabbage)
• 1-2 medium carrots, sliced into thin peels (I use my veg peeler to do this)
• 1/2 green apple, sliced into matchsticks
• 6 green onions, chopped
• 1/2 cup chopped fresh parsley
• 1/4 cup toasted sunflower seeds

Instructions

• In a small bowl or mason jar, whisk together the apple cider vinegar, olive oil, maple syrup, garlic, mustard, salt, and pepper.
• Add the cabbage, carrots, green apple, parsley, and green onions, and toss to combine.
• Chill for at least 20 minutes, season to taste, and sprinkle with the sunflower seeds before serving.

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