This autumn apple cider vinegar slaw is incredibly nutrient dense, loaded with Vitamins A and C. Not only is is cold-and-flu-season-fighting power food, it’s easy and fast, and super versatile. Tuck a few handfuls into a sandwich or taco, toss in some chicken for a salad, or enjoy it on its own as a side. Honestly, you can’t lose.
Sometimes mom-ing so hard means all of the giggles, a dash of glitter, and heaps of kid magic. And sometimes? Yeah, sometimes it’s vomit and fevers and so much snot you could fill a river. Wanna guess what my last two weeks have been like? Three guesses, and the first two don’t count.
Our little family has been recycling all of the germs, so I’m working on tuning up those immune systems. That means colorful vegetables, bone broth, and citrus are staples of our meals right now, and this super simple apple cider vinegar slaw fits right in. With red cabbage, fennel, carrots, celery, and a generous serving of apple cider vinegar, this recipe is a nutritional powerhouse, and it’s particularly dense in Vitamins A and C.
Having a gigantic batch of coleslaw in the fridge that keeps really well and can get tossed into any number of dishes is crazy useful. I can throw in some greens and a little chicken for a salad. I can toss it into sandwiches and wraps, or tuck a handful into a taco. It’s delicious on it’s own, and I had a heaping serving with some scrambled eggs this morning (which sounds weird, but I swear it was delish).
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Apple Cider Vinegar Slaw Recipe Notes
Coleslaw is the easiest recipe ever – except for the chopping. I know. I bust out my mandoline slicer to make this process as quick and painless as possible, and to get crisp, uniform slices. It slices and juliennes like a boss. If you don’t have a mandoline, it’s time to pony up! j/k. You can totally make this recipe start to finish with your chef’s knife, it will just take a few extra minutes. A totally worthy trade for a bowlful of yummy, nutritious autumn coleslaw that will last for days.
Please don’t feel limited to the veggies in this recipe. Swap out half of the red cabbage for green, and trying adding julienned radishes, apples, beets, or jicama. For a crunchy topping, experiment with sesame or sunflower seeds. (I’d add the seeds just before eating, or they’ll lose their snap in the fridge).
This apple cider vinegar slaw is best enjoyed after a few hours of marinating, and keeps in the fridge for about 4 days.
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Autumn Kale Pomegranate Salad
Looking for more nutrient-dense, versatile fall salads? Try this kale pomegrante salad with apple, fennel, and pepitas. It’s my go-to autumn salad recipe for a crowd (or leftovers).
Autumn Apple Cider Vinegar Slaw
This autumn apple cider vinegar slaw is incredibly nutrient dense, and packed with Vitamins A and C. It's easy, fast, and versatile. Tuck a few handfuls into a sandwich or taco, toss with some chicken for a salad, or enjoy it on its own as a side dish or salad.
Ingredients
Apple Cider Vinegar Slaw Base
- 1 5" head red cabbage thinly sliced
- 1 bulb fennel thinly sliced
- 2 medium celery stalks thinly sliced
- 2 medium carrots julienned
- 1/2 c parsley chopped
Apple Cider Vinegar Slaw Marinade
- 1/2 c unfiltered apple cider vinegar
- 2 tbsp olive oil
- 1 tbsp honey optional; omit for Whole30
- 1 tsp sea salt
- 2 tsp cracked black pepper
Instructions
In a small bowl, combine the vinegar, oil, honey, salt, and a pepper. Whisk to combine.
Using a mandoline slicer or chef's knife, thinly slice the cabbage, fennel, and celery stalks. Use the julienne attachment on the mandoline or a box grater to julienne or grate the carrots. Chop the parsley.
In a large bowl, combine the cabbage, fennel, celery, carrots, and parsley. Pour the marinade over the vegetables and toss to coat. This can be served immediately, but the flavor is improved by marinating in the fridge for at least 1 hour. This recipe keeps well covered in the fridge for up to 4 days.
Recipe Notes
Substitution Recommendations
Swap out half of the red cabbage for green
Add julienned radishes, apples, beets, or jicama.
For a crunchy topping, experiment with sesame or sunflower seeds (I recommend adding the seeds just before eating, or they’ll lose their snap in the fridge)
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[…] is super crunchy, a little bit sweet, and a little bit nutty. I love it in salads and slaws, and as crudite for dips and spreads. Jicama packs a healthy Vitamin C punch, so when paired with […]