1/2-1tbspErythritolor sweetener of choice (*see notes)
2tbspapple cider vinegaror white vinegar
1/2-1tspcelery seeds(optional but recommended)
Sea salt and black pepperto taste
For The Slaw:
3cups packed(300g)green cabbageshredded
2cups packed(200g)red cabbageshredded
You can watch the video in the post for visual instructions.For the dressing, add all ingredients to a bowl and stir with a spoon or whisk. Taste and adjust seasonings, adding more vinegar, mustard, sweetener, and spices to taste.
To make the slaw, simply grate the carrot, finely slice the cabbage, and dice the onion. Add everything to a large bowl. "Massage" the veggies for a bit as the cabbage will soften then.
Pour the dressing over the salad and stir to combine. I recommend covering the bowl and refrigerate it for at least 2 hours before serving, as it will taste much better then. Enjoy! Store salad leftovers covered in the refrigerator for up to 4 days.
You can use a store-bought coleslaw mix, make sure it's about 6 cups.
I used homemade Vegan Sour Cream but you can use store-bought vegan mayo instead.
Use any sweetener of choice, granulated, or liquid. I used Erythritol for a low-carb version.