Colorful Coleslaw (paleo) (Edit recipe)

With Hawaii being warm year round it is nice to have an alternative to the traditional mayo coleslaw. This slaw has a punch due to the fennel and Dijon mustard. Plus, it is bright and beautiful. Enjoy

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	124
Fat:	9 g
Carbohydrates:	9 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	564 mg
Fiber:	1 g
Sugars:	7 g
Calculated per serving.

by Aloha Healthy Eats

Serves: 6

Ingredients

Sauce

.25 cup Extra Virgin Olive Oil
.25 cup Dijon Mustard
2 Tbsp Honey
1 Tbsp Red Wine Vinegar
.5 whole Lime, Juiced
1 tsp Salt

Slaw mix

.25 whole Red Cabbage, Sliced in thin strips
2 whole Carrots, Shredded
1 whole Radish, I used a watermelon radish for color, small slices
.5 whole Fennel, Sliced thin
.25 whole Onion, Sliced thin

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a Mason jar or small bowl combine the sauce ingredients and stir well.
In a large bowl combine the slaw mix.
Pour sauce over slaw and stir to combine well.
Refrigerate for at least an hour.

Notes

You can adjust the amount of each ingredient to taste. Will keep in the refrigerator for up to 4 days. Serve with your favorite BBQ, brats, or sandwich.