4-6 servings. Per serving: 100 calories; 1 g protein
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1 scallion, white and light green parts thinly sliced on a diagonal (about 2 tablespoons)
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3 tablespoons apple cider vinegar
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1 bag (14 ounces) coleslaw mix (about 7 cups shredded cabbage and carrots)
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1 small red bell pepper, seeded and thinly sliced (about 1 cup)
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1 tablespoon Dijon mustard
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2 teaspoons coconut aminos or soy sauce
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2 teaspoons raw honey
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1 teaspoon ground celery seed
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3 tablespoons extra-virgin olive oil
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Fine sea salt and freshly ground black pepper
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In a small cup, combine the scallion and vinegar; let stand for at least 15 minutes.
2. In a large bowl, combine the coleslaw mix and bell pepper. In a small bowl, whisk together the mustard, coconut aminos, honey, and celery seed. Spoon the scallion out of the vinegar, and add it to the bowl with the coleslaw mix, then whisk the vinegar into the mustard mixture. Whisking constantly, whisk in the oil until well mixed and emulsified. Taste and season with salt and black pepper.
3. Add the vinegar mixture to the coleslaw mixture and use tongs to toss well. Taste and season with more salt and pepper, if needed. Serve. (Yield: about 51⁄2 cups.)
