Courtesy www. from pasta to paleo .com
4 cups cabbage (purple, green or a mix) shredded
2 carrots, peeled and shredded
2 green onions, root end removed, and sliced thin
1 cup avocado mayo
2 tablespoons grainy mustard
2 tablespoons apple cider vinegar
1 teaspoon celery seed
½ teaspoon fresh ground black pepper
1 teaspoon sea salt
- 1. In a large bowl, whisk together mayo, grainy mustard, apple cider vinegar, celery seed, black pepper and salt.
- 2. Add shredded coleslaw, carrot and green onion. Using tongs, mix the cabbage with the dressing, until evenly coated.
- 3. Cover and refrigerate for 10 minutes to an hour to allow flavors to develop and salad to chill.