Ingredients:

  • 14 oz tri-color cabbage mix (green cabbage, red cabbage, and carrots)
  • 1/4 cup fresh cilantro, roughly chopped
  • 2 green onions, thinly sliced
  • 1/4 cup light mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp raw honey
  • 1 tsp Dijon mustard
  • 1/2 tsp celery seed
  • 1/4 tsp sea salt
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Add the light mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and pepper into a small glass jar. Secure the lid and shake vigorously for 30 seconds until a smooth emulsion is formed.
  2. Place the shredded tri-color cabbage mix, chopped cilantro, and sliced green onions into a large mixing bowl.
  3. Pour the prepared dressing over the vegetables. Using tongs, gently lift and turn the mixture until the cabbage is evenly coated and glistening.
  4. Refrigerate the coleslaw for at least 15 minutes before serving to allow the flavors to meld and the acid to slightly soften the cabbage fibers while maintaining its crunch.