Coconut Oil Vinaigrette Coleslaw

By Bailey1_

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

Details

Servings 1
Adapted from freecoconutrecipes.com

Preparation

Step 1

10 cups cabbage mix/coleslaw (you can shred whatever cabbages and carrots you feel like shredding)

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, 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.