Tangy Coleslaw

4th of July is prime BBQ time. When it comes to barbeques and summer parties, I think the sides can really make the meal. One of my favorite sides is coleslaw, but not your typical, creamy slaw. I like some tang in mine. This is my favorite way to spruce up this side and I'm beyond thrilled, excited, honored and just about every other positive adjective, to share this recipe with you! 

My Tangy Coleslaw recipe was originally featured as a guest contribution to Finley over at Play Paleo.  See the full entry here!


Tangy Coleslaw

Time: < 5 minutes
Servings: 6-8

Ingredients:
14oz or 1 pre-mixed bag of chopped green & red cabbage, carrots
2 tbs apple cider vinegar
¼ cup Olive Oil Mayo
½ tbs dijon mustard
½ tbs minced onion
¼ tsp each: dill weed, garlic powder, pepper
¼-½ tsp salt
Steps:
  1. Combine cabbage mixture with apple cider vinegar, mayo and mustard.
  2. Add in seasonings/spices and mix well.
  3. Place in fridge until ready for eating and serve chilled.
  4. Store leftovers in an airtight container in the fridge.