The Best Creamy Coleslaw

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Servings: 6 Prep: 20 min Cook: 60 min Dairy Free GAPS Gluten Free Keto Low Carb Paleo Pescetarian Vegetarian Simple Vegetarian Added about 1 month ago Updated about 1 month ago

Ingredients

1 pound cabbage 2 tablespoons sea salt, plus more to taste 2 carrots ¼ cup fresh dill ½ cup mayonnaise 1 tablespoon mustard ¼ teaspoon ground turmeric ¼ teaspoon paprika 1 ½ tablespoons apple cider vinegar

Instructions

1. Slice the cabbage as thinly as possible. Toss with salt and let sit in a colander in your sink for at least 1 hour and up to 3 hours; salt a little longer if your cabbage is not sliced as thinly.

2. Rinse the cabbage extremely thoroughly. Taste it to make sure you rinsed all the salt off. Drain or dry in a salad spinner.

3. Grate carrots with a coarse grater. Alternatively, julienne the carrots very finely and salt with the cabbage and combine with cabbage in a large bowl.

4. Chop dill very finely.

5. Mix mayonnaise with mustard, turmeric, paprika, vinegar, and dill.

6. Pour over cabbage and carrots and toss until thoroughly coated. It’s best if you cover the bowl and refrigerate for at least 1 hour before serving. Stir before serving.