Creamy Tangy Coleslaw

Jo Zimny


This is a classic coleslaw that is sure to please.


★★★★★ 1 vote

20 Min


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1 medium
head green cabbage, shredded
1 large
carrot, shredded
green onions
1 c
1/3 c
xylitol (ground fine)
1/4 c
cider vinegar
1/4 tsp
celery seed
1/4 tsp
ground black pepper
sea salt to taste

How to Make Creamy Tangy Coleslaw


  • 1Shred the cabbage and carrots with your food processor. Put in a large bowl.
  • 2Slice up the green onions and add to the coleslaw/carrot mixture.
  • 3Combine 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.
  • 4Add 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.
  • 5Enjoy!

Printable Recipe Card

About Creamy Tangy Coleslaw

Course/Dish: Other Salads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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