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In a large bowl, whisk together avocado oil, vinegar, honey, Dijon mustard, celery seed, salt, and black pepper. Add cabbage and toss until well coated.
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Refrigerate for up to 24 hours before serving.
- Storage: While it might be surprising, this slaw will actually stay fresh for a couple of days in the fridge! It’s best served fresh, so keep the dressing and cabbage separate until serving. After 24 hours, the cabbage will wilt.
- Cabbage: Thinly slice fresh green cabbage for the best taste.
- Vinegar: If necessary, sub with white vinegar only.
Calories: 109kcal, Carbohydrates: 7g, Protein: 1g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 417mg, Potassium: 114mg, Fiber: 2g, Sugar: 5g, Vitamin A: 59IU, Vitamin C: 21mg, Calcium: 29mg, Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
