Name: Cabbage and Carrot Slaw
Ingredients: 2 cups (500 mL) thinly sliced cabbage; 1 cup (250 mL) small carrot strips; 2 tbsp (25 mL) cider vinegar; 1 tbsp (15 mL) extra virgin olive oil; Salt; Freshly ground black pepper

&lt;em&gt;&lt;strong&gt;Editor's Note: &lt;/strong&gt;If you're on the hunt for a &lt;a href=&quot;https://www.cookstr.com/Salad/Easy-Salad-Recipes&quot; target=&quot;_blank&quot; title=&quot;Salad Recipes&quot;&gt;yummy salad or slaw recipe&lt;/a&gt; to serve at your next picnic or potluck, you're in luck. This tasty shredded carrot and cabbage salad is tossed with olive oil and vinegar, giving it a unique taste that keeps well. A much healthier alternative to slaws that use mayonnaise, this crunchy dish is sure to become a household favorite. You'll love the tangy and crisp flavor palette it provides. Plus, this recipe could easily be updated to include other veggies like lettuce or other cabbage varietals. &lt;/em&gt;&lt;br /&gt; &lt;br /&gt; This traditional coleslaw is an especially great salad to make for a potluck — it travels well because it does not contain any mayonnaise.

Cabbage and Carrot Slaw

(500 mL) thinly sliced cabbage

(250 mL) small carrot strips

tbsp (25 mL) cider vinegar

tbsp (15 mL) extra virgin olive oil

Salt

black pepper

 In a salad bowl, combine cabbage and carrots.

 Add vinegar and oil and toss to combine. Season lightly with salt and pepper. Cover and refrigerate for at least one hour before serving.

Cabbage and Carrot Slaw

Author : Margaret Howard

Ingredients

Instructions

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