Crunchy Winter Cabbage Slaw (Light, Vinegar-Forward) — Serves 2
A bright, crunchy, lighter slaw that pairs perfectly with pulled pork. Winter-friendly for WA (cabbage + carrots) and keeps well for a Super Bowl spread. This version is vinegar-forward with an optional light yogurt boost—no heavy mayo.
Back to full listIngredients
- Organic Green Cabbage 1/2 medium head (about 4–5 cups thinly sliced) $1.69 per 1 lb
- Organic Carrots Bunch (or Rainbow Baby Carrots) 1 large carrot, grated (about 1 cup) $2.50 per bunch (or $2.49 per 12 oz)
- Organic Jumbo Yellow or Red Onion 1/4 small onion, very thinly sliced (optional) $1.49–$1.59 per 1 lb
- Apple cider vinegar 2 1/2 tbsp
- Olive oil 1 tbsp
- Plain Greek yogurt (optional) 2 tbsp (optional, replaces some oil feel with protein)
- Dijon mustard 1 tsp
- Celery seed (optional but classic) 1/2 tsp
- Salt & black pepper To taste
- Red pepper flakes (optional) Pinch
- Lemon (optional) 1–2 tsp juice
Instructions
- Slice cabbage very thinly and add to a large bowl. Add grated carrot and optional onion.
- In a small bowl, whisk vinegar, olive oil, Dijon, celery seed, salt, pepper, and optional red pepper flakes. (If using Greek yogurt, whisk it in until smooth.)
- Pour dressing over slaw and toss very well for 30 seconds to lightly soften the cabbage.
- Let rest 10–15 minutes, then toss again. Taste and adjust: more vinegar for tang, salt for punch, or a little lemon for brightness.
- Serve chilled or at cool room temp. Holds well 1–2 days refrigerated (it will soften slightly, which many people like for parties).
Health notes: High-fiber, veggie-forward, low added sugar. Use olive oil + vinegar for dairy-free; use Greek yogurt for extra protein while staying light.
Drink pairing: Crisp pilsner, dry cider, or sparkling water with lemon.