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Tangy Coleslaw

  • 1 large head cabbage, shredded (use a knife, mandolin, or food processor with a slicing blade)
  • 2 carrots, peeled and shredded
  • 3 + Tbsp extra virgin olive oil
  • ¼ cup raw apple cider vinegar
  • juice of 1 lemon
  • 2 Tbsp coconut sugar
  • 2 teaspoons sea salt, or to taste (aim for 1 tsp per pound of cabbage)
  • ½ teaspoon garlic powder

Instructions

  1. In a very large bowl, combine ingredients for dressing.
  2. Add cabbage and carrots. Toss to combine.
  3. Ideally, let slaw sit for >30 minutes for best flavor. Adjust seasoning to taste.