Low Carb Asian Coleslaw

Most everyone has had Asian coleslaw at a family picnic or funeral. It's usually coated in sugar and ramen noodle (aka gluten & high carbs). No wonder I liked it so much as a child. While making a salad for a funeral,  I decided to fix this old recipe for the healthy home or gatherings that are conscious of food allergies,  sensitivities and any nutritional plan. I also like bulk recipes,  and this makes two meals for my large family with a side of grilled chicken, or like today,  one to keep and one to give.

Keto,  Paleo, Low Carb, Diabetic,  AIP, Gluten Free, Tree Nut Free, Dairy Free.  Adjust as needed.

Yields 24 cups/ servings.  Makes great leftovers!

Ingredients
1 lg Green Cabbage,  shredded
1 lg Red Cabbage,  shredded
6 Carrots,  shredded
6 Green Onions (scallions), chopped
1 C Sunflower Seeds (or plain peanuts)

Dressing
1 C Olive Oil
1 C Monk Fruit Sweetener (or any substitute)
1/4 C Rice Wine Vinegar (or Apple Cider Vinegar)
2 Tbsp Sesame Oil
2 tsp Chinese Five Spice
1 Dash Sriracha Seasoning (optional if you like some kick or zing to your salad)
Salt & Pepper to desired taste

Chop and utilize food processor to shred vegetables to desired texture. I use a knife for my cabbage,  processor for carrots,  scissors for green onions.  This batch fills an oven roasting pan,  or 2 bowls.  Whisk together dressing and toss with salad.

 This is ready to eat with a delectable crunch immediately,  or allow to sit awhile or overnight. Makes great leftovers, if it lasts that long!