Alkalinizing and Energizing Picnic Slaw

Prep Time: 15 Minutes

Total Time: 15 Minutes


For the slaw:

  • ½ of a large green cabbage
  • ¼ of a medium red cabbage
  • 1 large carrot
  • 1 tablespoon finely chopped parsley for garnish (optional)

For the dressing:

  • 2/3 cup avocado mayo
  • 1 tablespoon organic cane sugar
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon celery seed
  • 1 teaspoon smoked Celtic sea salt
  • 1 teaspoon freshly ground black pepper
  • ½ of a green bell pepper
  • 1 large carrot
  • ½ of a medium onion


  1. Shred both the green and red cabbage into a bowl. You can either use a knife or a mandolin. Use a grater to grate the carrot into the same bowl.  Set aside.
  2. For the dressing, quarter the carrot, onion and green pepper and put in a food processer. Add the mayo, 1T organic cane sugar, 2 T apple cider vinegar, 1 tsp celery seed, 1 tsp smoked Celtic sea salt and 1 tsp freshly ground black pepper. Process for approximately 20 seconds. (note: dressing will be a little lumpy due to the carrots. That’s ok because it gives a great texture and color to the slaw)
  3. Pour the dressing over the cabbage mixture and toss to combine. Add additional salt and pepper to taste. Transfer to serving bowl and top with chopped parsley (optional).
  4. Refrigerate for 30 minutes up to overnight and serve.