This is a great dish to make during the warm weather months. It is so much better than the premade coleslaw you buy at the deli counter, or the cloyingly sweet bottled dressing that you find in the grocery store. I like to shred my own cabbage and carrot mix, but you can get the shredded cabbage/carrot mix in the produce section if you like. This recipe can easily be made vegan by using a mayo without eggs, like veganaise.
Summer Picnic Coleslaw
- 1 pound shredded cabbage and carrot mix
- 2 tbsp organic apple cider vinegar
- 1 tbsp organic sugar or organic maple sugar
- 1/2 tsp organic celery salt
- 1/4 tsp fine sea salt
- dash black pepper
- 1/2 cup organic mayo
Combine all of the ingredients except cabbage in a small bowl. Mix well.
Pour mixture over cabbage and stir until thoroughly combined. Cover and chill for at least one hour. Serve.