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6 Cups shredded green cabbage (if using bagged coleslaw mix,

   omit additional carrots)

2 Organic carrots, peeled and shredded with a large-holed

   cheese grater

2-3 Green onions, thinly sliced

½ Cup organic, Non-GMO mayonnaise

2 Tbsp. fresh lime juice

½ Tsp. sea salt

1 Tsp. ground cumin

Pinch of cayenne pepper

1-2 drops stevia (start with 1)


Prepare coleslaw dressing by stirring together mayonnaise, lime juice, salt, cumin, cayenne and stevia. Refrigerate until ready to use.

Cut the cabbage into thin wedges, then cut across the wedge into thin strips. Place into a large bowl, adding the carrots and green onions.

Pour the dressing over the cabbage mixture, stirring well. Refrigerate for at least an hour. It is better after several hours or overnight. Stir well again before serving.