Tangy Low Carb Vegan Coleslaw Recipe

A simple flexible dish as side, protein bed or taco topping

½ bag (~8 oz) pre-shredded cabbage slaw mix
2 tbsp Dijon mustard
2 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
1–2 tbsp lemon or even lime juice
1–2 tbsp stevia or monk fruit, to taste
Salt and pepper to taste
1 tsp celery seed (optional, for added oomph)

Makes 2-4 servings (depending on how slaw-hungry you are).

Place the pre-shredded cabbage slaw mix in a large mixing bowl.

In a separate mixing bowl, whisk together the olive oil, Dijon mustard, apple cider vinegar, lemon or even lime juice, and sweetener, salt and peppering tastefully (just like my goatee). If using the celery seed, add it now or forever hold your peace.

Pour the dressing over the shredded cabbage slaw mix and toss everything together until the cabbage is evenly coated with the tangy dressing.

This slaw works great as a side dish, protein bed or taco topping.