Coleslaw Dressing

INGREDIENTS:

• 1/2 cup Chosen mayonnaise

• 2 Tablespoon cane sugar

• 1 1/2 Tablespoons lemon juice

• 1 Tablespoon vinegar

• 1/2 teaspoon black pepper

• 1/4 teaspoon Redmond RealSalt

DIRECTIONS:

1. In a small bowl, combine sugar, lemon juice, and vinegar. Mix well until the sugar has dissolved.

2. Add mayo and spices. Stir well to combine.

3. Store in an airtight container or pour the whole recipe over 3-4 cups thinly sliced cabbage/carrots.

MY TID BITS:

• I prefer Chosen mayo due to it's straight-forward ingredients and the fact that it is made from avocado oil. Avocado oil is high in omega-3 fatty acids, making it anti-inflammatory for the general public (unless you have tested your sensitivities and know your body produces inflammation to avocado.) The first ingredient in Hellmann's mayonnaise, for example, is soybean oil which has been linked to increased inflammation.

• If you prefer to not use cane sugar, you can absolutely make an equal part substitution with honey.

• If using pre-made lemon juice, make sure the only ingredient is lemons.

• I use distilled white vinegar in my coleslaw typically, but apple cider vinegar is also a fabulous vinegar! I prefer apple cider vinegar if I'm also adding apples - for a more "seasonal" type coleslaw.