Light and Tangy Coleslaw
Recipe of the Week:
Here is a great side dish for any summer meal. Try out this Light and Tangy Coleslaw!
½ head red cabbage, shredded
½ head green cabbage, shredded
4 carrots, peeled and shredded
1 bunch scallions, thinly sliced
2 tablespoons coconut oil
½ cup rice vinegar
2 tablespoons Dijon mustard
¼ cup Greek yogurt
Zest of 2 limes
Salt and freshly ground black pepper
1) First, in a large bowl, toss the cabbage with the carrots. Then add scallions to combine.
2) In a medium bowl, whisk the coconut oil with the rice vinegar, mustard, yogurt and lime zest to combine. Season with salt and pepper.
3) Toss the dressing with the vegetables until well coated. Serve immediately or refrigerate for up to 4 hours before serving (the choice is yours).