This is so pretty and also, totally sugar free! I made my own mayo to use in this with avocado oil, but Primal Kitchen Avocado Oil Mayo, Tessemae’s or Sir Kensington’s are also great options made with quality ingredients. Pairs perfectly with my Grilled Hot Wings or Dry Rub Ribs!
about 8 cups of shredded cabbage, broccoli slaw, or brussels sprouts (or mixture of all, I do about two bags and it’s about 20 oz.)
1 cup shredded carrots (optional)
bundle of green onions, chopped
about 1/2 cup – 3/4 cups of avocado oil mayo (I love Primal Kitchen or Chosen Foods)
2-3 T white vinegar or apple cider vinegar
1/2 ts celery salt
1/4 ts dry mustard powder (optional)
pepper to taste
Combine all the veggies in a large bowl. In a separate small bowl, combine the mayo, vinegar, celery salt, dry mustard, and pepper with a wire whisk. I’ll let you be the judge on the amount of mayo, but the dressing will get runnier as it sets. Pour the mayo mixture over the veggie mixture and stir to combine or place a lid over bowl and shake to combine.
Note: this will last a few days in the fridge so it’s a great meal prep option!