Weeknight Red Cabbage Slaw with Tangy Carrot and Ginger Dressing
- Yield 8 servings
- Prep 15 minutes
- Cook 15 minutes
Weeknight Red Cabbage Slaw with Tangy Carrot and Ginger Dressing sits in the Salads section of Regbie. The card serves 8 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 8 servings
- 2 medium carrots, peeled and chopped
- 2 scallions, white parts only, chopped
- 1 large Medjool date, pitted and chopped
- ½ cup apple cider vinegar, or white balsamic vinegar
- ⅓ cup Paleo Mayonnaise
- 1 tablespoon chopped fresh ginger root
- 1 teaspoon Dijon mustard
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 pounds red cabbage, cored and thinly sliced
- 2 medium carrots, peeled into strips or julienned
- 2 scallions, greens only, thinly sliced
- ¼ cup minced cilantro
- ½ cup Carrot Ginger Dressing, see above
- 2 tablespoons toasted slivered almonds
Method
In a powerful blender or food processor, combine all the ingredients for the carrot ginger dressing and blend until smooth.
In a large salad bowl, toss together the cabbage, carrots, scallion greens, and cilantro.
Tip in ½ cup of Carrot Ginger Dressing and use tongs to mix well.
Taste and add extra dressing if needed. Scatter toasted slivered almonds on top and serve.
Kitchen notes
- Leftover red cabbage slaw can be stored in a fridge for up to 4 days.
- If you need to perk up the flavors of the leftover salad, drizzle on some extra dressing and toasted almonds before serving!
