Cold slaws are awesome munchy foods … if you just can’t shake the desire to eat – make it vegetables! They’re crunchy and salty and sure to satisfy – without the guilt later. Cold slaws can be mixed and matched, just choose your veggie base and then choose your sauce (creamy vs vinaigrette).

Vegetable Base

• Cucumbers – sliced and quartered. Cucumbers need to have some liquid removed before use – so mix them with 2 tsp salt and allow to sit for 30 minutes then drain.
• OR raw cabbage mix (e.g. coleslaw). BJ’s sells this stuff bagged if you want less work – half a bag works out well.

Extras

• Add green onions or leeks. For leeks you only use the white part (fine dice)…but be sure to keep the tough green parts in your Scrap bag for bone broth!

Creamy Dressing

• 1 cup mayo
• 4 tsp apple cider vinegar (with mother)
• 1/4 tsp stevia
• 1/2 tsp salt
• 1 tsp dried dill
• salt and pepper
• (you can add variety to this dressing by alternately adding 1 tsp of oregano, or marjoram, or sage, or …)

Apple Cider Vinaigrette

• 1/4 cup extra virgin olive oil
• 1/3 cup apple cider vinegar (with mother)
• 1-2 Tbl raw honey (OR 1/4 tsp maple flavor + 10 drops stevia)
• 1 Tbl dried parsley
• Salt and pepper