Name: Warm Crunchy Coleslaw with Leeks and Carrots
Ingredients: 3 Tbsp olive oil, divided; 1 onion, thinly sliced; 1/3 cupthinly sliced leeks, pale green and white parts; 1 large carrot, peeled and julienned; 5 cups thinly sliced green cabbage (about ½ head); 3 Tbsp apple cider vinegar; 1 Tbsp maple syrup; 2 Tbsp chopped fresh flatleaf parsley; 1/2 tsp sea salt; 1/4 tsp freshly ground black pepper

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How this works

Warm Crunchy Coleslaw with Leeks and Carrots

Servings: people

Calories: 0.101kcal

Ingredients

3 Tbsp olive oil, divided
1 onion, thinly sliced
1/3 cupthinly sliced leeks, pale green and white parts
1 large carrot, peeled and julienned
5 cups thinly sliced green cabbage (about ½ head)
3 Tbsp apple cider vinegar
1 Tbsp maple syrup
2 Tbsp chopped fresh flatleaf parsley
1/2 tsp sea salt
1/4 tsp freshly ground black pepper

Instructions

In large skillet, heat 1 Tbsp of oil over medium high heat.
Add onion and leeks and cook, stirring occasionally, until onion is translucent, about 5 minutes. Transfer to large mixing bowl, reserving the skillet.
Add another 1 Tbsp of oil to the skillet and reduce heat to medium. Add carrot and cook, stirring occasionally, until tender, about 3 minutes. Transfer to onion bowl, reserving the skillet.
Add remaining 1 Tbsp of oil to the skillet over medium heat. Add cabbage and cook, stirring constantly, until lightly wilted, about 3 minutes. Transfer to onion bowl, reserving the skillet.
Add vinegar and maple syrup to the skillet over medium heat, stir to combine until mixture starts to bubble, about 30seconds.
Pour mixture over the slaw, add parsley, salt, and pepper and mix gently until thoroughly combined.

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