Mayo-Free Coleslaw

• 1 whole Head Red Cabbage, Shredded
• 4 whole Carrots, Shredded
• 1 can (13 1/2 Oz. Size) Light Coconut Milk
• 1/3 cups Apple Cider Vinegar
• 1/3 cups Red Wine Vinegar
• 1/2 cups Sugar Or Honey Or Sweetener Of Choice
• 2 Tablespoons Arrowroot Powder Or Starch Of Choice
• 1 teaspoon Salt, Or To Taste
• 1/2 teaspoons Black Pepper, Or To Taste

1. Shred cabbage and carrots in food processor or with hand grater.
2. Add shredded cabbage and carrot to a large mixing bowl, set aside.
3. Blend in blender or by hand the light coconut milk, vinegars, sweetener of choice, arrowroot starch, salt, and pepper.
4. Pour coconut milk dressing over cabbage and carrots; mix well until well coated.
5. Chill in fridge for 4-5 hours. Overnight (8 or more hours) is best. The longer it marinates, the better it tastes!

red cabbage, carrots, light coconut milk, apple cider vinegar, red wine vinegar, sugar, arrowroot powder or starch, salt, black pepper

Taken from tastykitchen.com/recipes/salads/mayo-free-coleslaw/ (may not work)