Cilantro Lime Coleslaw with Fresh Dill

This was the perfect pairing for my Paleo Slow Cooker Pulled Pork!

In fact this coleslaw tasted great piled high right on top of the pulled pork between a grilled eggplant bun!

A little tangy, a little mexican, and a little sweet all at the same time! It tasted even better on day 2:)

My 6 year old requested it for lunch and dinner the next day.  Clearly I did not make enough to go around lol.

INGREDIENTS:

1/2 green cabbage shredded

1 chopped green pepper

1/2 cup chopped cilantro

1/3 cup chopped carrots

1/3 cup diced red onion

1/4 cup chopped fresh dill

1 cup earths Island vegenaise or homemade paleo mayo

2 tbsp raw honey

Juice of 1 lime

1 Tbsp lime Zest

1 Tbsp organic dijon  mustard

Sea salt and pepper to taste

INSTRUCTIONS :

Combine all of the vegetables in a bowl, cabbage, carrots,  green peppers, red onions and fresh dill.

For the dressing:

Combine mayo, lime juice, dijon mustard, cilantro (reserve some of the cilantro if you like some whole pieces in the slaw), lime zest, sea salt and pepper and honey in a food processor or blender and puree.

Pour the dressing over the veggies and toss well to coat.  If you reserved some of the fresh cilantro add that in now.

This is when I sometimes add a little more honey or salt depending on my taste buds that day.  Everyones palate is a little different.