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Carrot Slaw With A Tangy Lemon Vinaigrette

Vibrant colors, loads of crunch and a beautiful marriage of tangy, sweet and nutty flavors all in one bowl! Now, that's a side dish! Eat this paired with your favorite entree or top it with your protein of choice. Either way, you can't go wrong!



  • 4 cups of shredded carrots

  • 4 cups of purple cabbage

  • 1 cup of diced green apple


  • 1/2 cup of white wine vinegar

  • 1/2 cup of avocado oil

  • 1/2 cup of lemon juice

  • 1/2 cup of agave

  • 1/2 tsp of pink Himalayan salt


Grade your carrots, purple cabbage and green apple and then toss it in a bowl. Then, in a small bowl, whisk together the white wine vinegar, avocado oil, lemon juice, agave and salt and then evenly distribute the dressing on the salad and then allow it to chill in the fridge for a minimum on one to two hours and then ENJOY!

Note: The purple cabbage has the tendency to dye the entirety of the salad purple. So, be sure to only toss it before you pour on the dressing.


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