Elite’s Crunchy Coleslaw

This salad is a big hit in my house and a staple at any of our special meals. It is crunchy and a bit sweet and can also pair as a side dish with everything. The original recipe called for fried instant noodles, white sugar, canola oil, and soy sauce, none of which are used in my kitchen anymore. Here is the better-for-you version that will deliver the same flavors and crunch.

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HERE IS WHAT YOU NEED

• 1 bag shredded coleslaw (either plain cabbage or mixed with carrots)

• 1 carrot, shredded (if you are using plain shredded cabbage)

• 4-5 scallions, chopped

• 1/3 cup slivered roasted almonds

• 1/3 cup sunflower seeds

DRESSING

• 1/3 cup olive oil

• 1/3 cup coconut sugar

• ¼ cup red wine vinegar

• 4 tablespoons coconut aminos (or organic soy sauce)

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LET’S DO THIS

1. Combine the first 5 ingredients in a large bowl.

2. Mix the dressing very well. When ready to serve, pour over the cabbage mixture and toss well with two large spoons.