Red Cabbage Slaw with Tangy Carrot and Ginger Dressing
8 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 medium carrots (peeled and chopped)
- 2 scallions (white parts only, chopped)
- 1 large Medjool date (pitted and chopped)
- Β½ cup apple cider vinegar (or white balsamic vinegar)
- β cup Paleo Mayonnaise
- 1 tablespoon chopped fresh ginger root
- 1 teaspoon Dijon mustard
- Β½ teaspoon Diamond Crystal kosher salt
- ΒΌ 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)
- ΒΌ cup minced cilantro
- Β½ 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.
- Pour in Β½ cup of Carrot Ginger Dressing and use tongs to mix well.
- Taste and add extra dressing if needed. Sprinkle toasted slivered almonds on top and serve.