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