Anti-Inflammatory, Health, Salad, Wellness
bunch Napa cabbage
Celtic sea salt
whole grain mustard
chopped dill pickle
chopped fresh dill
Add shredded cabbage to a medium bowl and add the pickle juice, oil and 1/2 tsp Celtic Sea Salt.
Using clean hands, massage the cabbage to help it slightly break down.
Add the mustard, pickle, onion and dill. Toss well to combine. Keep slaw refrigerated.
Store in an airtight container for 3 to 5 days.