Coleslaw recipes are usually made with mayonnaise, which is just too heavy when you want a light and refreshing salad. This healthier version uses apple cider vinegar, sunflower oil and spices to create a lighter more refreshing salad.
3 C. Green cabbage, chopped
1 C red cabbage, chopped
1 C. Carrot, shredded
1/4 C. Green onion, chopped
1/4 C. Celery, chopped
1/2 C. Almonds, chopped
1 Tbsp. Black sesame seeds
1/4 tsp. dry mustard
1/4 tsp. salt
1/8 tsp. tri color pepper
3 Tbsp. ACV (Apple Cider Vinegar)
1 Tbsp. Lakanto sugar**
2 Tbsp. Organic sunflower oil
In a large bowl combine, red and green cabbage, carrot, green onion, celery, sesame seeds and almonds.
In a mason jar combine ACV, sunflower oil, Lakanto, salt, pepper and mustard. Cover with lid, tighten and shake till ingredients are mixed.
Pour vinaigrette over cabbage mixture and stir well till everything is coated.
Cover and chill for a minimum of two hours or overnight.
There are two varieties of Lakanto available Golden and Classic. Golden Lakanto has a flavor similar to brown sugar or molasses. Classic Lakanto has a flavor similar to table sugar. Lakanto is available online and in health food stores.
**About Lakanto Sugar
Lakanto the zero calorie sugar
This recipe uses Lakanto in place of sugar. Lakanto is made from Non-GMO erythritol and the supersweet extract of the luo han guo fruit, also known as monkfruit. Unlike sugar and the other sweeteners, Lakanto does not feed the harmful yeast (candida) and bacteria in your body. Lakanto is also safe for diabetics.
Lakanto all-natural sweetener, has:
Zero glycemic index
No influence on your blood sugar and insulin release
A one-to-one ratio with sugar — so it’s easy to measure and use