Shannon's Yum Slaw, No Mayonnaise Cole Slaw Recipe

1 Small head of Cabbage 
1 Cup Shredded Carrots

Juice of 1 Medium Lemon
1 TBS Dr. Bragg's Organic Apple Cider Vinegar
3 HEAPING TBS of Local Honey
3 TBS Olive Oil
1 tsp Himalayan Sea Salt
1/2 tsp freshly ground Pepper

Shred the cabbage on a mandolin slicer, or use a super sharp knife and slice very thin. Place the cabbage and shredded carrots to the side.

Place juiced lemon, cider vinegar, honey, olive oil, sea salt, and ground pepper in a large mixing bowl. Whisk until all ingredients are combined. 

Put shredded cabbage and shredded carrots into the large mixing bowl with the dressing and toss to combine. Make sure it is mixed well. 

Refrigerate for an hour before serving. 

To serve: 
Place the coleslaw in a nice serving bowl and top with fresh ground pepper. Serve with a smile and a big heart! 

Chefs Notes:
I use organic as much as possible. 

The honey helps offset the bitterness of the lemon, and the sourness of the lemon and vinegar. Add as much as you like. I like it sweet. 

Serve as a side dish or on pulled BBQ chicken tacos.

Feel free to add in raisins, celery, or red cabbage. I've always kept it simple because that's how I operate, and the flavor profiles can do their thing.