Red Cabbage Slaw with Tangy Carrot and Ginger Dressing

Prep Time: 15 minutes
Servings: 8
Recipe by: Kate Swords, Functional Medicine Nutritionist
Adapted from Nom Nom Paleo

Ingredients

Carrot Ginger Dressing:

2 medium carrots, peeled and chopped
2 scallions, white parts only, chopped
1 large Medjool date, pitted and chopped. Can omit
½ cup apple cider vinegar, or white balsamic vinegar
⅓ cup mayonnaise, could also use full-fat Greek yogurt, avocado, olive oil, Tzatziki
1 Tbsp chopped fresh ginger root, or more if you love ginger!
1 tsp. Dijon mustard
½ tsp salt
¼ tsp freshly ground black pepper

Slaw:

2 lbs red cabbage, cored and thinly sliced
2 scallions, greens only, thinly sliced
¼ minced cilantro
½ cup Carrot Ginger dressing (above)
2 Tbsp toasted slivered almonds, or any other nut/seed

Instructions

Carrot Ginger Dressing

Combine all ingredients for the dressing in a powerful blender or food processor and blend until smooth.

Red Cabbage Slaw

Toss together the cabbage, carrots, scallion greens and cilantro in a large salad bowl.
Pour ½ cup of carrot ginger dressing and use tongs to mix well.
Taste and add extra dressing if needed. Sprinkle almonds or other nuts/seeds on top and serve.

Notes:
Leftover cabbage slaw can be stored in fridge for up to 4 days. Drizzle extra dressing on to perk up flavors. It can also be made into salad vs slaw. Use red cabbage along with kale as base, add other veggies, top with nuts/seeds and add dressing before serving. You can then store the salad and slaw separately.