Coconut Lime Coleslaw

Another Labor day favorite is good old fashioned coleslaw with mayo. I thought I would try my own twist on the classic by trying to cut out the dairy and refined sugar. This coleslaw tastes great as a side with burgers or you can use it to top veggie or fish tacos. Enjoy!

Ingredients:
2 tbs. raw coconut nectar made from coconut tree sap (I like the brand Coconut Secret)
1/4 cup coconut milk
1/4 cup red wine vinegar
1/2 tsp salt
1/2 tsp pepper
1 lime
1/2 head of cabbage shredded
3 green onions chopped


Cut or shred half a head of cabbage into narrow short strips. Place into a bowl and add chopped green onion. In another bowl add coconut nectar, coconut milk, red wine vinegar, salt and pepper. Using a wire wisk mix dressing well and pour over cabbage. Squeeze one lime over coleslaw and mix all ingredients together. Pop into the fridge for at least an hour to allow all the dressing to soak throw the cabbage. Once ready take out and serve.

Yield 6-8 servings