Ingredients
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1 whole head red cabbage, thinly sliced into ¼’’ strips (6–7 cups)
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2 medium Granny Smith apples, diced into ½’’ pieces (about 2 cups)
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¾ cup dried cherries
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½ cup roasted sunflower seeds
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5 tablespoons fresh lemon juice (from about 2 large lemons)
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4 tablespoons neutral-flavored oil (canola or grapeseed)
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4 tablespoons honey
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2 tablespoons apple cider vinegar
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1 ½ teaspoon salt
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1 teaspoon black pepper
Instructions
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Remove outer leaves from the cabbage. Cut it in half, then into quarters. Remove the core and slice thinly (about ¼ inch).
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Dice the apples into ½-inch pieces (peeling optional).
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In a large bowl, combine the shredded cabbage, apples, dried cherries, and roasted sunflower seeds.
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In a small bowl, whisk together lemon juice, honey, oil, apple cider vinegar, salt, and black pepper until fully blended.
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Pour the dressing over the cabbage mixture. Toss well using tongs until everything is evenly coated.
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Cover the bowl and refrigerate for 20–30 minutes.
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Before serving, toss again and adjust seasoning if needed.
Notes
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You can swap dried cherries with dried cranberries or raisins.
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For extra crunch, add pumpkin seeds or chopped walnuts.
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The slaw holds well for up to 3 days in the fridge.
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Use a mandoline for even slicing if preferred.
- Prep Time: 15 minutes