Tangy Homemade Coleslaw

Ingredients

• 4 cups green cabbage (thinly sliced)
• 2 cups red cabbage (thinly sliced)
• 1/2 medium red onion (thinly sliced)
• 1 cup carrots (thinly julienned)
• 1/3 cup avocado oil
• 1 tablespoon honey
• 1/4 cup apple cider vinegar
• 1 teaspoon celery seed
• 1 teaspoon sea salt
• 1/2 teaspoon freshly cracked black pepper

Instructions

1. 1

   Thinly slice both green and red cabbage and add to a large bowl. Thinly slice red onion and add to the bowl.

2. 2

   To julienne carrots, use a julienne peeler, or julienne attachment for your mandolin. You can also use a sharp knife and cut each carrot into 3 bigger pieces. Cut each piece in half so that there is a flat side. Place the flat side of the carrot down, and cut into very thin strips. Voila! You have julienne carrots. Add to the bowl with the cabbage.

3. 3

   In a small bowl, whisk together oil, honey, vinegar, celery seed, salt and pepper. Pour over the cabbage mixture and toss well to combine. Refrigerate for at least 30 minutes, but not longer than 2 hours to let the flavors combine. If you mix it more than two hours before you are ready to serve, the veggies can get watery.