Perfect Picnic Coleslaw

Makes 6 Servings

Macros: 137 cal, fat 10g, carbs 11g, protein 2g, fibre 3g


INGREDIENTS

- 3/4 cup neutral oil (safflower, grapeseed) - 1/4 cup vinegar - 1 tsp celery seed - 1 tsp dry mustard - 1 tsp salt - 3 tbsp honey - 1/4 cup roughly chopped onion - 1 lb cabbage shredded - 2 carrots shredded - 1/4 cup roasted sunflower seeds (optional)


Directions:

For the dressing:

- In a large glass measuring cup or blender container, combine the oil, vinegar, celery seed, dry mustard, salt, honey, and onion. Blend with a countertop or immersion blender until emulsified and smooth, 1-2 minutes.

- Pour into an airtight container and store in the refrigerator until ready to use, for up to one month.

For the coleslaw:

- In a large bowl, combine the cabbage and carrot. Add dressing to taste. It is best to start with a smaller amount of dressing, about ⅓, and stir well. Taste and add more if needed. Top with sunflower seeds and serve.

NOTES

- The coleslaw can be made two hours ahead of time. The thicker the cabbage is cut, the longer it will hold up in the refrigerator before breaking down.

- Add the sunflower seeds right before serving.


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