🥬 Homemade Slaw with Cabbage, Vinegar & Honey Recipe
Simple. Crunchy. Totally fridge-friendly.
✅ Ingredients
• About 4 cups shredded green cabbage (or a mix of green and purple)
• 1 carrot, grated or julienned (optional, but pretty and adds color)
• 1/4 cup apple cider vinegar (white vinegar works too in a pinch)
• 1 to 2 tablespoons honey (adjust to taste)
• 2 tablespoons olive oil or avocado oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 1/2 teaspoon celery seed or a pinch of garlic powder for extra flair
🥄 Directions
Shred that cabbage
Use a knife, mandoline, or food processor to shred your cabbage nice and thin. Toss into a big bowl with the grated carrot.Mix the dressing
In a small jar or bowl, whisk together the vinegar, honey, oil, salt, and pepper. Taste and tweak. Want it tangier? Add a splash more vinegar. Want it sweeter? Drizzle in a little extra honey.Combine & toss
Pour the dressing over the cabbage mix. Toss everything until well coated. Let it sit for at least 10–15 minutes (or longer in the fridge) so the flavors can mingle.Serve it up
Serve chilled or at room temp. It gets even better the next day!
🌿 Crunchy Moon Notes
• This slaw keeps in the fridge for 3–4 days
• No mayo, no fuss - just light and zesty goodness
• Great on burgers, tacos, wraps, or as a side dish for any grilled meal
• Add chopped apples or sunflower seeds for a twist
• Double the batch for cookouts or meal prep
⚠️ Warnings & Cautions
• Use clean utensils and store in a sealed container in the fridge
• If it starts to smell sour or slimy, it’s time to compost it
• Adjust salt if you’re serving it with salty dishes like BBQ sauce or hot dogs
🥬✨
