Rainbow Slaw


2 tbsp. liquid honey

1 tbsp. Dijon mustard

2 tbsp. apple cider vinegar

1 tsp.  kosher salt

¼ tsp. pepper

¼ cup light oil (grapeseed or avocado)

Whisk together and adjust seasoning



1 apple, cored and cubed

1 carrot, grated

1 ½ cups finely grated green cabbage

1 ½ cups finely grated red cabbage


Grated celery root, finely sliced red, yellow or green peppers, grated jicama


Add vegetable mix to dressing and toss well. This salad keeps well for a couple of days.