Ingredients
8 cup red cabbage (see Note 1)
1 cup carrots
1 bulb fennel (thinly sliced, see Notes 2 and 3)
1/2 cup parsley
1/2 cup apple cider vinegar
2 tbsp. olive oil
1 tbsp. honey
2 tsp. dijon mustard
1 tsp. kosher salt
1 tsp. ground pepper
Directions
- 1
Make the dressing. Combine the vinegar, olive oil, honey, dijon mustard, salt, and pepper in a 1-cup measuring cup or lidded jar; whisk or shake until the ingredients are well combined.
- 2
Combine the cabbage, carrots, fennel, and parsley in a large mixing bowl. Pour the dressing over the vegetables, then toss until well combined.
- 3
Marinate at least 1 hour in the fridge, but ideally overnight. Place at room temperature for 30 minutes before serving to remove the chill.