Colorful Coleslaw

This wonderful tangy and slightly sweet coleslaw recipe is a nice change from the typical creamy mayonnaise based coleslaws, especially for those following the SCD diet. I left out the poppy seeds and cilantro when I made this, but I think they would be a nice addition for a slightly different twist.

Ingredients

• 2 Tbsp mustard
• 2 Tbsp honey
• 2 Tbsp fresh lime juice
• 2 Tbsp cider vinegar
• 2 Tbsp extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• Cabbage, red or green, shredded (about 4 cups)
• 2 large carrots shredded
• 1 small red onion finely chopped or 4-6 radishes shredded
• 1 Tbsp poppy seeds (optional)
• 1/2 cup chopped fresh cilantro (optional)

Directions

1. Chop & shred vegetables. I use a food processor to chop the cabbage, carrots, and onion/radish.
2. In a large serving bowl, whisk together the mustard, honey, lime juice, cider vinegar, olive oil, salt, and pepper.
3. Add the cabbage, carrots, onion/radish, cilantro, and poppy seeds and toss well to combine.