Prep Time: 15 Minutes
Total Time: 15 Minutes
Ingredients
For the slaw:
- ½ of a large green cabbage
- ¼ of a medium red cabbage
- 1 large carrot
- 1 tablespoon finely chopped parsley for garnish (optional)
For the dressing:
- 2/3 cup avocado mayo
- 1 tablespoon organic cane sugar
- 2 tablespoons apple cider vinegar
- 1 teaspoon celery seed
- 1 teaspoon smoked Celtic sea salt
- 1 teaspoon freshly ground black pepper
- ½ of a green bell pepper
- 1 large carrot
- ½ of a medium onion
Instructions
- Shred both the green and red cabbage into a bowl. You can either use a knife or a mandolin. Use a grater to grate the carrot into the same bowl. Set aside.
- For the dressing, quarter the carrot, onion and green pepper and put in a food processer. Add the mayo, 1T organic cane sugar, 2 T apple cider vinegar, 1 tsp celery seed, 1 tsp smoked Celtic sea salt and 1 tsp freshly ground black pepper. Process for approximately 20 seconds. (note: dressing will be a little lumpy due to the carrots. That’s ok because it gives a great texture and color to the slaw)
- Pour the dressing over the cabbage mixture and toss to combine. Add additional salt and pepper to taste. Transfer to serving bowl and top with chopped parsley (optional).
- Refrigerate for 30 minutes up to overnight and serve.
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