Sweet & Sour Apple Slaw

Making homemade coleslaw really doesn't take a lot of effort, but if convenience is your thing, go ahead and purchase a bag of packaged slaw, just promise me you won't use the sugar filled dressing that comes with it.

Speaking of dressing, I will make a deal with you, and give you the convenience of packaged slaw, but I draw the line at the mayonnaise. Deal? Deal.

I have yet to see a store-bought mayonnaise that is not made with soybean oil, a highly processed, inflammation causing fat that is simply not healthy. 94+% of the soybean crops in the US are genetically modified furthering the disruption soy-based products do to our metabolism.

Take the time to make your own mayonnaise. It really is quick and easy and if you use my recipe, quite delicious.

I typically use our Vitamix to chop the cabbage into slaw and then use a knife to dice the apple. If you've never used your blender to chop slaw, you'll love how nicely chopped the end result is. Cut the cabbage in half and cut out the core. Next, cut the cabbage into large chunks and throw them into your blender. Fill with water until the cabbage floats off the blade, cover and pulse a few times until shredded. Depending on the size of your blender and the size of the cabbage you may have to do this in a few batches. Drain the slaw and give it a spin in a salad spinner before adding the dressing.