Salad. With the onset of spring, berries abound. This twist on the standard slaw can be prepared up to 2 hours before serving. Add the strawberries and nuts in right at the end.

By / Photography By Malini Sood Horiuchi | May 11, 2018

Ingredients

For the Salad
  • 1 head of green cabbage, thinly sliced
  • 1 medium red onion, thinly sliced
  • 3 carrots, finely shredded
  • ½ bunch parsley, finely chopped
  • 1 cup strawberries, sliced
  • ¼ cup slivered pistachios, toasted (almonds will work too)
For the Dressing
  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste

Instructions

Whisk together all the ingredients for the dressing in a bowl and set aside. Season to taste. In a large bowl, combine the sliced cabbage, onions, carrots and parsley. Add in the sliced strawberries and slivered nuts, saving a few to garnish with. Add the dressing and mix well. Garnish with strawberries and nuts and serve.

Ingredients

For the Salad
  • 1 head of green cabbage, thinly sliced
  • 1 medium red onion, thinly sliced
  • 3 carrots, finely shredded
  • ½ bunch parsley, finely chopped
  • 1 cup strawberries, sliced
  • ¼ cup slivered pistachios, toasted (almonds will work too)
For the Dressing
  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
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