Tangy Coleslaw



  • 1/4 cup apple cider vinegar
  • 1 tablespoon gluten-free mustard
  • 1 tablespoon raw honey or maple syrup
  • 1/4 cup extra virgin olive oil
  • 1 1/2 teaspoons celery seed
  • Sea salt and pepper to taste
  • 1 small head green cabbage, finely shredded
  • 1 large carrot, grated
  • 1 cup shredded vegetables of choice (such as snap peas, radishes, broccoli, etc.)


  1. Whisk together dressing ingredients (vinegar, mustard, honey or maple syrup, olive oil, celery seed, and salt and pepper) in a bowl. Adjust seasoning to taste. Toss with cabbage and other veggies.


from the NSM Nutrition Team recipe box

anti-inflammatory, dairy-free, gluten-free, paleo-friendly, vegan