Courtesy www. from pasta to paleo .com

Serves 4-6

Salad

4 cups cabbage (purple, green or a mix) shredded

2 carrots, peeled and shredded

2 green onions, root end removed, and sliced thin

Coleslaw Dressing

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

Instructions:

1. 1. In a large bowl, whisk together mayo, grainy mustard, apple cider vinegar, celery seed, black pepper and salt.
2. 2. Add shredded coleslaw, carrot and green onion. Using tongs, mix the cabbage with the dressing, until evenly coated.
3. 3. Cover and refrigerate for 10 minutes to an hour to allow flavors to develop and salad to chill.