Cabbage is something that takes a little while, (about 3 months) before it’s ready to harvest and eat. So when we were finally able to pick our cabbage the questing was what to make with it. Especially since it was free from pesticides and tasted phenomenal in its raw state. That’s when we decided on coleslaw. Simple, delicious and a great way to make our cabbage shine.
I love coleslaw! Serve me some with Pelau, a burger, with Tacos or BBQ and I’m in a happy place. Tangy and creamy is my favorite way to enjoy it, and we’ve created a version that’s just that and healthy too, using xylitol instead of sugar and apple cider vinegar to make sure it’s gluten free.