Red Cabbage Slaw with Tangy Carrot Ginger Dressing

nomnompaleo.com

Cramer Kitchen

subheading: Here’s what I gathered to make enough slaw for 3 hungry adults:

½ a red cabbage, thinly sliced

1 carrot, julienned

handful of cilantro, roughly chopped

2 scallions, thinly sliced

½ avocado, diced

handful of toasted slivered almonds (optional)

2 to 4 tablespoons of tangy carrot ginger dressing (recipe below)

subheading: Here’s how I made it:

I threw everything except for the avocados in a bowl and mixed it together.

You can let the slaw sit in the fridge for a few hours until you’re ready to eat it.

Right before I served the slaw, I tossed on the diced avocados so they wouldn’t get all brown and icky looking. Toasted almond slivers are another great addition to the slaw but don’t add them early because they’ll get soggy.

subheading: Here’s what I gathered to make about a cup of tangy carrot-ginger dressing:

½ cup apple cider vinegar

2 large carrots, chopped

1-inch knob of ginger

2 scallions, whites only

1 teaspoon Dijon mustard

⅓ cup Paleo mayonnaise

Salt and Pepper

Directions at nomnompaleo.com

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