Colorful Cabbage Slaw from Trisha Yearwood

Raw Carrot and Cabbage Salad

Difficulty: Simple | Servings: 4 to 6 | Total Time: 20 min | Hands-On Time: 20 min

Nutritional Information Per Portion

Portion Size: 1 of 6 servings

• Calories: 96
• Total Fat: 7 g
• Saturated Fat: 1 g
• Carbohydrates: 9 g
• Dietary Fiber: 2 g
• Sugar: 6 g
• Protein: 1 g
• Cholesterol: 0 mg
• Sodium: 185 mg

Ingredients

• 2 tablespoons apple cider vinegar
• 1 tablespoon natural honey
• 3 tablespoons premium olive oil
• 1 teaspoon whole celery seeds
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly cracked black pepper
• 2 large carrots, cut into thin strips
• 2 cups finely chopped light cabbage
• 2 cups finely chopped red cabbage

Instructions

1. In a large bowl, combine the apple cider vinegar and natural honey, then whisk together thoroughly. As you continue whisking, gradually add the premium olive oil to create an emulsified mixture. Mix in the celery seeds, sea salt, and freshly cracked black pepper, stirring until everything is evenly distributed.
2. Mix in the julienned carrots, finely chopped light cabbage, and finely chopped red cabbage. Coat everything thoroughly with the emulsified mixture and transfer to a serving bowl.