This sweet and tangy carrot and cabbage slaw recipe is perfect for the warmer months. It's light and bright, thanks to the addition of Dijon mustard, vinegar and dill and smokiness thanks to a touch of cumin. —MadisonMayberry
3 1/2 cups
shredded red cabbage
extra virgin olive oil
Chopped fresh cilantro (optional)
Chopped fresh parsley (optional)
In This Recipe
*Place carrots and cabbage in a large bowl.
*In a small bowl or glass, combine all the remaining ingredients (except the cilantro and parsley) and whisk until well combined. Pour the dressing over the carrot/cabbage mixture and toss to coat evenly. Top with freshly chopped cilantro or parsley, if desired. Refrigerate until ready to serve. Serve within 1-2 hours of tossing with dressing.
I'm a 22-year-old Midwesterner and the voice behind the blog Espresso and Cream (espressoandcream.com). During the day, I'm a food editor at Meredith Corporation and do on-camera work when opportunities come my way. It goes without saying that I love to cook and bake, and am happiest when I'm in the kitchen. I'm a exercise junkie, recently-converted vegetarian to the chagrin of my boyfriend, magazine fanatic, and an animal lover who desperately wants to buy a puppy, if only I could solve the white couch dilemma.
I don't like pretentious, fussy, or complicated food. The recipes you find here reflect how I like to eat. Simple food made with quality ingredients, and bit of creative flair thrown in for variety. My recipes are easy to prepare, delicious, and mostly healthy - minus the desserts. Those are just easy and delicious.