Fresh and Light Coleslaw

I have been making this coleslaw for a while. I just cannot bring myself to add tons of mayo and sour cream to cabbage. It just seems too heavy. Instead, I add olive oil and other light ingredients. I made this coleslaw to accompany the pulled pork and collard greens. It made it feel like a good old country BBQ at the Thoele household!

Need

1/4 head of red cabbage
1/4 head of green cabbage
1/2 bag of baby carrots
1 red pepper
1/2 jar of dill pickles chopped
1.5 tbspn honey
2 tbspon olive oil
1 tspn apple cider vinegar
2 tspn salt
2 tspn fresh black pepper
Food processor
Prepare

1. Using the shredding attachment on your food processor, shred the cabbage, carrots, and red pepper. Empty into a large bowl. (You can also buy the bagged coleslaw at the store and julienne the red pepper.)


2, Chop half the jar of dill pickles. You can buy any brand you like. I try to buy pickles that do not have any added sugar.
3. Add the olive oil, vinegar, salt, and pepper to the cabbage mix and toss.
4. Next, add the honey and chopped pickles.
5. Toss the entire mix together and taste test. You may want to add more salt and pepper according to your taste.