¼ medium head green cabbage
¼ medium head purple cabbage
2 medium carrots
2 scallions, thinly sliced
½ green apple, cored and sliced into
½ cup apple cider vinegar
6 Tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoon salt
¼ teaspoon ground black pepper
- Use a knife or grater to shred the green and purple cabbage. Measure 2 cups of each kind and add to a large bowl. Peel the carrots and cut off the tips and stems, then use a box grater to shred the carrots. Add 1 cup of grated carrots to the bowl. Set aside.
- Slice the scallions on the diagonal, leaving out the green tops. Add sliced scallions to a bowl. Core the apple and cut it into two pieces. Slice the apple halves into matchsticks and combine with the scallions. Set aside.
- Combine the apple cider vinegar, olive oil, mustard, honey, salt, and pepper in a bowl. Whisk together and set aside.
- Collect the prepped ingredients and mix everything together well. Serve and enjoy!
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