CARROT SLAW

This crunchy carrot slaw is a delicious alternative to traditional coleslaw. While I love coleslaw on occasion my body doesn’t care for raw cabbage, it can be bloating and hard to digest. This slaw will give you all the crunch and satisfaction of a traditional slaw without the bloat. Let’s make it!

INGREDIENTS:

• A bag of pre-shredded carrots, of course you can shred them yourself but why go through all that trouble ;o)

• 1 tbsp Primal Kitchen Avocado Mayo (allium free)

• 1 tbps Bornier Whole Grain Dijon Mustard (allium free)

• 1 tbsp Honey

• 1/2 tbsp extra virgin olive oil

• Juice or 1/2 Lemon

• Salt & Pepper to taste

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HOW TO MAKE IT:

1. In a bowl with a lid add 1 tbsp of each, dijon, mayo, honey, the juice of half a lemon and extra virgin olive oil. Whisk with a fork to combine.

2. This shouldn’t be too thick, more of a dressing consistency.

3. Add in the shredded carrots and salt and pepper

4. Toss and set aside in the fridge for at least an hour.

5. These will keep for a day or 2 but they will lose their crunch if you keep them for too long.

LET’S EAT IT: I added the slaw to breakfast tacos below and a delicious turkey sandwich.