I’ve already published one lovely coleslaw, but here’s a more traditional take with a creamy white (dairy free) salad dressing.

Creamy Summer Coleslaw with Kale, Raddichio, and Lemon

For the Dressing:
2/3 cup apple cider vinegar
2/3 cup xylitol
1/2 small white onion, peeled
1/2 teaspoon himalayan salt
2 teaspoons dry ground mustard
12 -14 ounces almond oil (approximately 1.5 cups)

For the Coleslaw:
1 head green cabbage, halved, cored, and sliced very thinly
1/4 head of raddichio (or red cabbage), sliced very thinly
2 large leaves kale, stemmed and chopped small
2 medium carrots, shaved into strands with a potato peeler
3/4 cup chopped chives
3/4 cup chopped cilantro
1/2 small red onion, thinly sliced
zest and juice of 1 large lemon
a sprinkle of poppy seeds

To make the dressing: Place the vinegar, xylitol, onion, salt, and dry mustard in the blender and whaz on high until very smooth. With the motor running, remove the lid and slowly pour in the oil. Watch as it magically gets creamy and thick!

To make the coleslaw: Place all ingredients except poppy seeds in a large mixing bowl, and with your fingers, toss well to combine. Add approximately 1/2 cup of the dressing to the bowl (more or less to taste) and toss well a second time. Lastly, sprinkle in the poppy seeds and toss well again – third time’s the charm! Every inch must be covered, but not drenched, in the dressing. Serve right away or refrigerate over night for even better flavor. Store the remaining dressing in a mason jar or dressing jar in the fridge for use on other salads.