INGREDIENTS

Salad Ingredients

• 8 oz (approx. 3 cups) green cabbage, thinly sliced
• 8 oz (approx. 3 cups) purple cabbage, thinly sliced
• 2 large carrots, cut into matchsticks
• 5 oz (approx. 1 cup) jicama, cut into matchsticks
• 2 green onions, chopped

Dressing Ingredients

• 2/3 cup avocado oil or olive oil mayonnaise (e.g. Primal Kitchen)  
• 1 tbsp apple cider vinegar
• 1 tbsp lemon juice, fresh
• 1 tbsp Dijon mustard
• 1 tsp sea salt 
• ½ tsp fresh ground pepper

DIRECTIONS

For the Dressing

1. Whisk together dressing ingredients in a bowl or large measuring cup. 

For the Salad

1. Place your cut vegetables, except green onions, in a large mixing bowl. Drizzle with dressing and toss together.  
2. Refrigerate coleslaw for 30 minutes or more before serving to allow flavors to blend. 
3. When ready to serve, toss salad again, place in a serving dish, and garnish with green onions.