• Poppyseed Coleslaw

    Poppyseed Coleslaw

    Best for Pitta.


    • 2 cups thinly sliced green cabbage
    • 1 cup thinly sliced red cabbage
    • 1/2 cup shredded or matchstick carrots
    • 2 teaspoons of course dijon mustard
    • 1/4 cup of milk
    • 1 Tablespoon of poppy seeds
    • 1 cup of mayo



    1. Mix the vegetables and set aside.
    2. In a separate bowl, whisk mustard, mayo, milk and poppy seeds; then toss with vegetables. Eat immediately, or for more flavor, allow the cabbage mixture to marinate in the dressing for a few hours or overnight.

    Homemade Egg-free Mayo:

    • 3 Tablespoons of fresh lemon juice
    • 2 Tablespoons of apple cider vinegar
    • 1 teaspoon of ground mustard
    • 1 teaspoon of sea salt
    • 1/2 cup of olive oil
    • 1/2 cup of solid coconut oil


    Preparation for mayo:

    1. Mix all ingredients except coconut oil in a food processor. Once this is mixed evenly, add coconut oil and pulse several times until of an even consistency.
    2. Refrigerate to let mayo thicken or use in coleslaw above.



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