Ingredients
- for the slaw
- ½ mediumhead of purple cabbage, shredded (about 3 cups
- ½ mediumhead of green cabbage, shredded (about 3 cups
- 2heaping cups shredded carrots
- 1 cupfinely chopped cilantro
- 1jalapeño, seeded and finely diced
- ½ cupgreen onion (green part only
- ½ cuppepitas
- ¼ cuptoasted sliced almonds
- for the dressing
- 3 tablespoonsextra virgin olive oil
- 2 tablespoonsapple cider vinegar
- 1 tablespoonspure maple syrup (adjust to desired sweetness
- 1 clovegarlic, finely minced
- ¼ teaspooncayenne pepper (optional
- ½ teaspoonsalt
- freshly cracked black pepper to taste
Directions
- 1
In a large bowl, combine the shredded purple cabbage, green cabbage, shredded carrots, chopped cilantro, diced jalapeño, and green onions.
- 2
In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, minced garlic, cayenne pepper (if using), salt, and freshly cracked black pepper to make the dressing.
- 3
Pour the dressing over the cabbage mixture and toss well to combine. Taste and adjust the seasonings if needed. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to marinate and blend.
- 4
Before serving, sprinkle with toasted sliced almonds and pepitas. Toss again and serve!