Course Appetizer, Dressing, Health, Salad, Side Dish, Snack
Cuisine American, Caribbean, Healthy, Southern
Servings 17
Calories 104kcal
Ingredients
FOR THE COLESLAW
4cupscabbagefinely sliced or shredded (green, red, or a combination) *
1medium carrotgrated
3scallionsfinely sliced (about ⅓ cup)
2teaspoonssaltoptional
FOR THE DRESSING
¼cupUdo’s Oil 3·6·9 Blend
2tablespoonsapple cider vinegar
2tablespoonslemon juice
1tablespoonFlora Mānuka Honey
2teaspoonsdijon mustard
1/2teaspoonpepper
1/2teaspoonsalt
DIRECTIONS
** Salt the Cabbage (OPTIONAL): Place the shredded cabbage in a colander over a bowl. Toss with 2 teaspoons of salt and let sit for 1 hour. Drain the excess liquid and rinse off salt. Pat dry with paper towels or pop it in your salad spinner.
Mix the Coleslaw Veggies: In a large bowl add the shredded/grated cabbage, grated carrot and sliced scallion. Set aside
*** Make the Dressing: Add all the dressing ingredients to a small bowl and whisk until completely smooth and blended. You can also pop them all in the blender.
Mix it Up: Pour half of the dressing over the cabbage mix and toss until all the veggies are evenly dressed. Continue to add additional dressing until you are happy with the coverage.
Serve and enjoy!
Notes
* To save time on prep time substitute the 4 cups of cabbage with (2) 16-ounce bags of store bought coleslaw mix. Some mixes contain carrots while others don't.** This step is optional, but it will help keep the coleslaw crunchy, and prevent it from getting watery and soggy after sitting. If you don’t plan on having leftovers you can skip this step.*** If you have any dressing leftover save it to toss with salad greens.