Rating5/5 (from 2 ratings)5
Yield6-8 servings of coleslaw
3-4 handfuls of baby carrots
1 small head purple cabbage
1 small head green cabbage
1 cup soaked almonds
1 part extra virgin olive oil
Sea salt to taste
2 parts agave nectar
1 part ground mustard
2 parts apple cider vinegar
1. Slice the carrots and shred the cabbage in a food processor.
2. Chop almonds and combine them with carrots and cabbage.
3. Blend dressing ingredients.
4. Dress and enjoy!
Brittanybullen's ThoughtsBy brittanybullen
This is a big hit at parties in the summer.
It is simple, fresh, easy, and a great substitute for that creamy white stuff we're all so used to.
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