Maple syrup gives this easy tangy slaw a slightly sweet lift.
1 small head (about 1 pound) green cabbage, shredded
3 carrots, peeled, then grated
1/2 red bell pepper, seeded and diced
1 tablespoon freshly minced onion
4 tablespoons extra-virgin olive oil
3 tablespoons apple-cider vinegar
2 tablespoons maple syrup
1 teaspoon celery seeds
1/2 teaspoon kosher or sea salt
Freshly ground black pepper, to taste
Toss cabbage, carrots, and red pepper in a large bowl. In a small bowl, whisk together onion, olive oil, vinegar, maple syrup, celery seeds, salt, and pepper. Pour dressing over salad and toss well. Serve immediately. Refrigerated, slaw will stay fresh up to three days.