Crunchy Coleslaw with Dill and Chili Dressing
1 cup of green cabbage shredded
1 cup of purple cabbage shredded
1 cup of Napa cabbage shredded
½ cup or sliced red onion
½ cup of Italian parsley
3 tbsp Walden Farms Amazing Mayo
2 tbsp of unsweetened almond milk or plain milk
1 tbsp apple cider vinegar
1 tsp Walden Farms or Ideal Protein Maple syrup
2-4 tsp of olive oil – optional
1 tsp of dried dill
½ tsp chili powder-or chipotle chili powder for some kick
½ tsp salt
Fresh Ground Pepper
Toss together all vegetables until well combined.
Whisk together all dressing ingredients to a nice creamy consistency, add ½ of dressing to salad, add more if you prefer more coating on your coleslaw.
Store dressing in refrigerator.
Tip: Phase 4 use real mayo