The other day I sent my husband out to run some errands for me, including going to the grocery store. When he got home he proudly handed over his groceries and made a specific point to tell me that he picked out the very best head of lettuce he could find, which was actually a head of cabbage. However, I smiled and kissed him and told him he was a very best husband ever, which he is, hand down. So today instead of making a wedge salad, I’m going to be making some coleslaw, which works out perfectly because I am craving this tangy crispy recipe and there’s nothing better than coleslaw next to a slab of pasture raised roasted pork loin. Delish!
Farm girl coleslaw
1 head of cabbage, green or red or both
3-4 carrots shredded
1 1/2 cup mayonnaise
1 cup sour cream
1/2 cup raw apple cider vinegar
1 tablespoons minced garlic
2 tablespoon of raw honey
3 green onions, chopped
1 teaspoon celery seed
1 tablespoon black pepper
1 teaspoon of salt
In a food processor shred your cabbage and the carrots, set aside.
In a mixing bowl combine mayonnaise, sour cream, honey, apple cider vinegar, garlic, green onion, salt, pepper and celery seed. Using a wire whisk, beat until combined. Fold in the green onions, carrots and cabbage. Add any additional salt and pepper to taste. Chill and allow an hour or two for the before serving. Then devour!!