Ingredients
8 oz rotini pasta
3 cups shredded cabbage
1 cup shredded carrots
1/2 cup diced red onion
3 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp honey
1 tsp salt
1/2 tsp black pepper
Instructions
1. Cook pasta according to package instructions; drain and let cool.
2. In a large bowl, whisk olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
3. Add cooked pasta, cabbage, carrots, and red onion to the bowl. Toss until evenly coated.
4. Refrigerate for 15–20 minutes for flavors to meld (optional). Serve chilled or at room temperature.
Notes
For extra tang, add a squeeze of fresh lemon juice before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Add grilled chicken or beans for protein.
- Prep Time: 20
- Cook Time: 10
- Category: Quick Chicken
- Method: Tossing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg