Market on the Plaza – recipe of the week – 8/28/2019

Words by Zoe Dohnal / Community


Carrot and Cabbage Slaw



  • 1 small head cabbage, shred
  • 4 large carrots, shredded
  • 4 green onions, thinly sliced

For the Apple Cider Vinaigrette

  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • 1/3 cup Extra Virgin Olive Oil
  • 1/4 cup  Organic Apple Cider Vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey, as needed for sweetness
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon chili powder, or to taste
  • salt and pepper, to taste
  • chopped fresh parsley, for garnish



  1. Place shredded cabbage, carrots and green onions in a large salad bowl. Set aside.
  2. In a mixing bowl, whisk together the dijon mustard, garlic, oil, apple cider vinegar, lemon juice, honey, vanilla, chili powder, salt and pepper; whisk until well combined.
  3. Pour dressing over the lettuce mixture and toss to combine.
  4. Taste for seasonings and adjust accordingly.
  5. Place in the refrigerator for 15 minutes.
  6. Remove from fridge and garnish with chopped parsley.
  7. Serve.