1/2 a head of red cabbage
Handful of chives
Broccoli stems
1 carrot/handful baby carrots
for dressing:
1 part mayo
2 parts low/no fat buttermilk
splash apple cider vinegar
salt, pepper, garlic powder to taste
Shred up your veggies (use a mandolin if you have it/can manage it w/out shredding your fingers) and toss them all together. Whisk your dressing ingredients and check for taste, adjusting salt/pepper/garlic as needed. Pour dressing over slaw and let sit at least 2 hours, preferably most of the day in the fridge.
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