Tangy Coleslaw

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Servings: 4 Prep: 15 min Cook: 120 min Dairy Free GAPS Gluten Free Low Carb Paleo Pescetarian Vegetarian Homestyle Vegetarian Added 3 months ago Updated 3 months ago

Ingredients

2 carrots 3 green onions ½ head green cabbage, large ¼ cup apple cider vinegar 1 tablespoon mustard 1 teaspoon honey ¼ cup extra virgin olive oil 1 ½ teaspoons celery seeds ¾ teaspoon sea salt, plus more to taste ½ teaspoon ground black pepper

Instructions

1. Shred the carrots and thinly slice green onions. Shred the cabbage.

2. In a large bowl, whisk together the dressing ingredients: apple cider vinegar, mustard, honey, olive oil, and celery seed.

3. Add the cabbage, carrots, and green onions and toss well.

4. Season with salt and pepper to taste and allow the slaw to rest in the fridge for several hours before serving, which will allow the raw veggies to break down slightly.