Lunchbox addition Recipe
American · Side dish · 15 min total
A quick, crunchy, and tangy carrot and cabbage slaw that adds freshness and color to any lunchbox. This simple recipe keeps well and is perfect for meal prep.
15
min prep
min prep
4
servings
servings
55
kcal/serving
kcal/serving
Ingredients
- 1 cup shredded carrots
- 1 cup shredded green cabbage
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- In a large bowl, combine shredded carrots and cabbage.
- In a small bowl, whisk together apple cider vinegar, olive oil, honey, salt, and pepper until emulsified.
- Pour dressing over the vegetables and toss to coat evenly.
- Fold in chopped parsley if using.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Tips
- Store in an airtight container in the fridge for up to 3 days.
- Add a handful of raisins or sunflower seeds for extra texture.
- For a creamier version, substitute half the olive oil with plain yogurt.
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