Vegan, Gluten, Grain & Dairy Free | Serves 2-4

Ingredients

4 cups shredded green or purple cabbage (or a mix for color)

1 cup shredded carrots

2 celery stalks, thinly sliced

2 scallions, thinly sliced (white + green parts)

1 crisp apple (Honeycrisp or Gala), matchstick cut or thinly sliced

1⁄4-1⁄2 cup toasted pumpkin seeds

2 tablespoons – 1⁄4 cup parsley or cilantro (optional)

3 tablespoons olive oil

2 tablespoons apple cider vinegar

1 tablespoon maple syrup (or honey)

1 teaspoon mustard

Sea salt and fresh ground black pepper, to taste

Toss cabbage, carrots, celery, scallions, and apple in a large bowl.
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, mustard, salt, and pepper until smooth and emulsified.
Pour dressing over and toss until well coated.
Sprinkle pumpkin seeds on top just before serving for extra crunch.

Cabbage: rich in vitamin C, fiber, and antioxidants that support gut and immune health.
Carrots: packed with beta carotene for eye and skin health.
Celery: hydrating, full of minerals and crunch.
Scallions: adds flavor + natural prebiotics for digestion.
Apples: bring natural sweetness, fiber, and balance.
Pumpkin Seeds: provide protein, magnesium, zinc, and healthy fats.
Dressing: olive oil for heart health + apple cider vinegar to aid digestion.
Parsley: bright, clean flavor, adds vitamin K and iron, helps with digestion.
Cilantro: fresh, citrusy flavor, rich in antioxidants, and can help the body detox heavy metals.

As Is – a light, refreshing, nutrient-dense side dish.
Add Protein — top with beans, chicken, steak, fish, or even a hard-boiled egg for a complete meal.
Meal Prep Friendly — holds up well in the fridge for 2–3 days without getting soggy.

Cabbage, carrots, celery, and apples are low-cost staples that stretch a long way.
Uses seasonal produce — affordable and easy to find at the Market.
Highly adaptable — swap pumpkin seeds for sunflower seeds or nuts, swap apples for pears, or change the herbs.
Great way to use up what you have in the fridge — it’s a “no waste” salad.