- ½ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- ⅛ teaspoon fine sea salt
- ⅛ teaspoon fresh ground black pepper
- 1 teaspoon honey or maple syrup
- 3 cups chopped cabbage
- 8 ounces mixed cherry tomatoes, sliced in half
- 1 sweet bell pepper, cored and chopped
- ¼ cup finely chopped onion
- ¼ cup roasted, salted pepitas
In a large serving bowl, whisk together the first 6 ingredients (mayonnaise through honey or maple syrup) to form a dressing.
To the serving bowl with the dressing in it, add the remaining ingredients (cabbage through pepitas) and toss well to coat. Serve immediately or chill up to 24 hours. If chilling, allow the salad to warm up for 15 minutes before serving.
- Yields: 4 servings
- Preparation Time: 15 minutes
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