Ingredients:
- 4 cups shredded cabbage (green or a mix of green and red)
- 2 apples, thinly sliced or julienned
- 1/2 cup dried cranberries
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley (optional)
- 1/4 cup sliced almonds or sunflower seeds (optional, for added crunch)
For the Dressing:
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions:
- In a large bowl, combine the shredded cabbage, apples, dried cranberries, red onion, and parsley (if using).
- In a small bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad and toss to coat all the ingredients well.
- If desired, sprinkle with sliced almonds or sunflower seeds for added crunch.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Tips:
- For extra freshness, add a squeeze of lemon juice to the apples to prevent browning.
- This salad can be made ahead of time and stored in the refrigerator for up to 24 hours.
- Adjust the sweetness of the dressing by adding more or less honey to taste.
- For a creamier version, you can add a spoonful of mayonnaise or Greek yogurt to the dressing.
