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
  • 4
    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


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

Printable Recipe Card

About Creamy Tangy Coleslaw

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

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