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Coconut Oil Vinaigrette Coleslaw
Ingredients:
- 1/2 cup red wine vinegar
- 2 teaspoons honey
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3/8 cup coconut oil, liquefied
- 3/8 cup virgin olive oil
- 10 cups cabbage mix/coleslaw (You can shred whatever cabbages and carrots you feel like shredding.)
- 1/8 cup roasted, salted, shelled sunflower seeds
Directions:
Whisk vinegar, honey, salt, and pepper until salt dissolves.
Slowly add oils, whisking away.
Allow to stand 5 minutes, taste and adjust to your liking, and whisk again.
If you’re serving the whole thing, add the dressing to the cabbage mix and toss, then add the sunflower seeds; mix well. Otherwise, just put some of the vinaigrette on your cabbage mix and sprinkle with sunflower seeds.
Recipe and photo submitted by Ann, Omaha, NE.
