Welcome to one of the best salads that you will ever eat in your LIFE! My Copycat Erewhon Cabbage Slaw is a riff off of my favorite salad from LA's most infamous grocery chain, but comes together at a fraction of the price. If you love a crispy, cool, and crunchy salad, then run to your kitchen and make this recipe ASAP - I promise, you won't regret it.
Equipment
- 1 Mandolin This is optional, but a handheld mandolin will make slicing your cabbage a breeze!
Ingredients
For the Slaw:
- 1 Small Head Red Cabbage finely chopped
- 1 Cup Cilantro finely chopped; this is about one bunch
- 1 Cup Parsley finely chopped; this is about one bunch
- ¾ Cup Green Onion finely chopped; this is about one bunch
For the Dressing:
- ⅓ Cup Olive Oil
- ¼ Cup Apple Cider Vinegar
- ⅓ Cup Coconut Aminos you can also substitute for tamari or low-sodium soy sauce
- 2 Tablespoons Maple Syrup
- 1-2 Teaspoons Sea Salt taste and adjust salt levels as desired
- 1-2 Teaspoons Ground Black Pepper taste and adjust pepper levels as desired
Instructions
- Start by preparing your herbs and cabbage; chop your cilantro, parsley, and green onion, and add them to a large bowl.
- Then, finely chop your cabbage. You can do this using a handheld mandolin or a knife - just be sure to get a fine chop!
- Add your cabbage to the bowl with the herbs, and set aside.
- Next, in a small bowl, add in your dressing ingredients and mix to fully combine. Taste and adjust salt and pepper levels as desired.
- Finally, pour your dressing over your cabbage and herbs and toss to fully combine.
- Once done, serve immediately, or store any leftovers in an airtight container in the fridge for up to one week. Enjoy!
Calories: 133kcal | Carbohydrates: 12g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 543mg | Potassium: 270mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1653IU | Vitamin C: 53mg | Calcium: 58mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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