Tangy Vinegar Based Slaw

• Vegan
• Gluten free

• Produce

  • 1/4 cup Green onions

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 1 16-ounce bag Cabbage mix
  • 2 tsp Celery seed
  • 2 tbsp Granulated sugar
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1/2 cup White wine vinegar

Found on callmepmc.com

Description

Ingredients

• 16-ounce bag shredded cabbage mix
• ¼ cup green onions, sliced, green part only
• ½ cup white wine vinegar
• 2 tablespoons granulated sugar
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoon celery seed
• *optional - ¼ cup sunflower seeds or almonds, 1 thinly sliced jalapeno

Directions

• In a small bowl, whisk vinegar, sugar, olive oil, salt, pepper, and celery seed.
• Pour over cabbage mix and green onions. Toss.
• Refrigerate until ready to use.
• Keeps 3 days in the refrigerator.