nutritious southern coleslaw

Abby here…

My husband grew up in the south and had this dish often.  Here is a nutritious spin on it that my whole family enjoys.

Just a few things before we get started:
This recipe makes a lot.  We eat on it for a few days, so I always make a large batch. Feel free to chop the whole recipe in half. Also, just wanted to remind y’all that we use (and recommend using) all organic ingredients. And last but not least… this recipe is somewhat flexible.  If we have sprouts, we add sprouts.  If we don’t have broccoli, we don’t use broccoli.

What you need:
1 large head of cabbage (green or purple or a mix of both)
1 onion (any color will do)
1 green bell pepper
2 large carrots
3 stalks of celery
1 apple
1 small head of broccoli (optional)
handful of parsley (optional)

For the sauce:
2/3 cup mayo
1/3 cup Bragg’s Apple Cider Vinegar
1 tbs mustard
1-2 tbs raw honey
1 tsp salt
2 tsp pepper

What to do:
Using the pulse setting on your food processor (or by hand) shred cabbage, onion, bell pepper, carrots, broccoli and parsley.  I use a knife to finely chop the celery and apple.

Mix together all the goodness.  (I would be lying if I didn’t say I looked at this beautiful bowl of produce and thought, “Self, you ought to ferment some of this.”  So that I did.  Stay tuned for how and why ferment our veggies and more.)

Next you make the sauce.  Place the mayo, vinegar, mustard, honey, salt and pepper in food processor and mix.  Again, you can just do this by hand.

Add the sauce into the veggies, mix well and enjoy!

We’re linked up on The Nourishing Gourmet and Whole Lifestyle Nutrition.

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