If you’re starting with un-cut vegetables, prepare them. Cut the cabbage using a sharp knife or a mandolin (this is easiest for getting thin, even shreds). It should be sliced extra thin – about the size of your shredded carrot. Shred the carrot and thinly dice the green onions.
Add the shredded cabbage, carrots, and green onions into a bowl. Mix to combine.
Make the dressing in a separate cup/bowl by adding olive oil, apple cider vinegar, salt, black pepper, mustard, and sugar. Whisk well to make sure the sugar is completely dissolved.
Pour the dressing on top of the salad and toss to combine. Enjoy!
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Notes
To make in advance: prepare and refrigerate the veggies for up to 2 days. When ready to serve, add everything to a bowl and pour over the dressing. For a stronger taste: prepare the salad in advance and leave for up to 6 hours in the fridge to allow the dressing to meld with the cabbage. Check the blog post for serving suggestions!