Red Cabbage Slaw with Tangy Carrot Ginger Dressing

JERF, Keto, Paleo, Whole 30, Salad, Vegetable

Prep Time: 15 mins Cook Time: 15 mins Servings: Serves 8 Source: NomNomPaleo.com

Ingredients

Carrot Ginger Dressing:
2 medium carrots peeled and chopped
2 scallions white parts only, chopped
1 large Medjool date pitted and chopped
½ cup apple cider vinegar or white balsamic vinegar
⅓ cup Paleo Mayonnaise
1 tablespoon chopped fresh ginger root
1 teaspoon Dijon mustard
½ teaspoon Diamond Crystal kosher salt
¼ teaspoon freshly ground black pepper

Red Cabbage Slaw:
2 pounds red cabbage cored and thinly sliced
2 medium carrots peeled into strips or julienned
2 scallions greens only, thinly sliced
¼ cup minced cilantro
½ cup Carrot Ginger Dressing see above
2 tablespoons toasted slivered almonds

Directions

Make the Carrot Ginger dressing! In a high speed blender, combine all the ingredients for the carrot ginger dressing and blitz…
…until smooth.
In a large salad bowl, toss together the cabbage, carrots, scallion greens, and cilantro.
Pour in ½ cup of Carrot Ginger Dressing and toss well.
Taste and add extra dressing if needed. Sprinkle toasted slivered almonds on top…
…and serve!
Carrot Ginger Dressing
In a powerful blender or food processor, combine all the ingredients for the carrot ginger dressing and blend until smooth.
Red Cabbage Slaw
In a large salad bowl, toss together the cabbage, carrots, scallion greens, and cilantro.
Pour in ½ 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.

Notes

Leftover red cabbage slaw can be stored in a fridge for up to 4 days. If you need to perk up the flavors of the leftover salad, drizzle on some extra dressing and toasted almonds before serving!

Nutrition