JANET’S MARINATED SLAW

Coleslaw is perfect any time of year! This recipe was submitted by one of our clients, Janet Lunsford. Made with a tangy apple cider vinegar instead of mayonnaise, this recipe is light and refreshing and very easy to make. Vinegar-based coleslaw is also very versatile. It perfectly complements the richness and fat of smoked or grilled beef (or even pork on maintenance), yet is a nice, light side for lunch with chicken or fish.

Plan: (Standard)

Print Recipe

Serving information: Makes 2 servings. One serving of this recipe is 2 cups of raw vegetable and covers your vegetable and fat for one meal.

INGREDIENTS

1/2 head of green cabbage, shredded
1 onion, thin sliced
1/2 cup Braggs apple cider vinegar
1/8 cup (2 Tbps) Swerve
1 tsp. celery seed (or to taste)
1/8 tsp. dry mustard
Pink Himalayan salt and freshly-ground pepper, to taste
3 Tbsp MCT or extra virgin olive oil

INSTRUCTIONS

Place shredded cabbage and sliced onion in a large bowl. Heat the Bragg’s vinegar and Swerve to dissolve.
Add celery seed, mustard, salt, pepper, and oil. Stir and pour over cabbage.
Marinate 12-24 hours. The longer it marinates, the better the flavor.