Creamy Tangy Coleslaw
★★★★★ 1 vote5
1 mediumhead green cabbage, shredded
1 largecarrot, shredded
1/3 cxylitol (ground fine)
1/4 ccider vinegar
1/4 tspcelery seed
1/4 tspground black pepper
·sea salt to taste
How to Make Creamy Tangy Coleslaw
- Shred the cabbage and carrots with your food processor. Put in a large bowl.
- Slice up the green onions and add to the coleslaw/carrot mixture.
- Combine the mayo, sugar, vinegar and celery seed, salt and pepper. Shake it up in a jar. Taste this to make sure it's seasoned properly.
- Add it to the cabbage/carrot mixture until well moistened. Taste again...if it's too sweet add either more vinegar or may to make it a bit more tangy. Store in a container in the fridge until well chilled.