Ingredients

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

Recipe Directions

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 Thoughts

By 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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Comments

Top voted

May 21, 2012

8 votes
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caitlin ATX's Review

Picnic Coleslaw
5
5 out of 5

This was really tastey!! Thanks :)

For a sweeter slaw, I left out the ground mustard and added small pieces of chopped grapes and apples. I also used walnuts instead of almonds. YUM

All

May 21, 2012

8 votes
+
Vote up!
-
Vote down!

caitlin ATX's Review

Picnic Coleslaw
5
5 out of 5

This was really tastey!! Thanks :)

For a sweeter slaw, I left out the ground mustard and added small pieces of chopped grapes and apples. I also used walnuts instead of almonds. YUM

Top Voted

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