CLASSIC COLE SLAW (serves roughly 4)
1/4 large green cabbage sliced and chopped (Sometimes I use a mandoline slicer for thinner cabbage)
1 large carrot, shredded
2 tbsp red onion, minced
1/3 cup mayo (my fave is Sir Kensington’s avocado oil mayo)
1 tbsp ACV (apple cider vinegar)
1/8 tsp black pepper
1/2 tsp celery salt
Mix all ingredients in a large bowl and let refrigerate for an hour or so before serving, if you can!
You can use a combo of red and green cabbage, as is pictured here, for more color! The point is, this is a very simple recipe that you can tweak to your liking. If you find that the ACV makes it too tart or you added too much, a pinch of sugar should even out the flavor. You can use regular salt in place of celery salt, but I like celery salt for this better. You could also add some shaved celery in there, too!
Pictured above: Brussel Sprouts Slaw (made with a small bag of Brussels sprouts instead of the cabbage, shaved with a mandoline slicer)
