Paleo Coleslaw from the Foodie and the Family
4 cups shredded green cabbage
2 cups shredded purple cabbage
2 large carrots, shredded
1 apple, shredded (we used Gala)
1/4 cup apple cider vinegar
2/3 cup coconut milk
1/2 cup olive oil
salt and pepper to taste
1 tablespoon celery seed
In a large bowl, mix together green cabbage, purple cabbage, carrots, and apple. Set aside.
In a medium bowl, whisk together apple cider vinegar and coconut milk. While whisking, pouring in olive oil in a steady stream and continue whisking until it’s combined well. Season with salt and pepper. Pour dressing over the cabbage and mix well. Top the coleslaw with the celery seed and refrigerate for at least 1 hour.