Ingredients
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3 tbsp apple cider vinegar
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2 tsp brown sugar
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1 tbsp Dijon mustard
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1/4 cup extra virgin olive oil
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1 tsp salt
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Cracked black pepper, to taste
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2 large fresh, raw beets
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2 Granny Smith apples
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2 cups chopped or sliced red cabbage (about 1/4 of a head)
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2 cups chopped or sliced green cabbage (about 1/4 of a head)
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1 lemon zest / lemon juice
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1/2 cup fresh cilantro (optional)
Instructions
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In a glass jar with a lid, add apple cider vinegar, brown sugar, Dijon mustard, olive oil, salt, and pepper. Close the lid and shake well until blended into a smooth dressing.
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Wash, peel, and grate the beets using a cheese grater. Set aside.
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Slice the apples into thin matchsticks. Alternatively, grate them, though this may make the texture softer.
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Chop or slice the red and green cabbage into thin strips or small chunks, depending on your preference.
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Place the grated beets, sliced apples, and both cabbages into a large salad bowl.
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Pour the prepared dressing over the mixture and toss everything together until evenly coated.
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Zest one lemon over the slaw, then squeeze in the juice for extra brightness.
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Garnish with chopped fresh cilantro, if desired, and serve immediately.
Notes
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For a sweeter taste, replace Granny Smith apples with Fuji or Honeycrisp.
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If you prefer a creamier slaw, stir in a spoonful of plain yogurt or mayonnaise to the dressing.
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Parsley can be used instead of cilantro if you prefer a milder herb flavor.
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Best served fresh, but leftovers can be stored in the fridge for up to 2 days.
- Prep Time: 15 minutes