This autumn apple cider vinegar coleslaw 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.
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.
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)