Ingredients:
1 pound bag of shredded green and red cabbage with carrots- about 7 cups. I’ve also shredded broccoli, cauliflower, sweet onion, really anything crisp you can shred. Figure out what you like and slaw it!
1 1/4 cup mayo or salad dressing
2 tablespoons honey
Squirt of mustard- couple teaspoons
2 tablespoons of your favorite pickle juice – I used dill here for lower sugar, but the bread and butter pickle juice is delicious too.
1 teaspoon celery seed
Salt 1/4 teaspoon
Pepper 1/8 teaspoon
Instructions:
In a medium size bowl mix together the dressing ingredients until well combined. Give it a taste and according to your taste buds, add more honey for sweetness or pickle juice for a little more tang.
Dressing can be refrigerated covered for up to a week before serving, and of course like anything else with spices, tastes better after it’s set for a couple of hours or overnight.
Shred all the fresh vegetables you’d like to use mixing in the dressing when ready. Serve immediately or cover and refrigerate.
