Ingredients: 3/4 cup coconut milk (the refrigerated kind in the carton)
1 1/2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
3/4 cup olive oil
Pinch sea salt
Place the cabbage and carrots in a large bowl.
In a separate small bowl, whisk together all of the dressing ingredients.
Pour the dressing over the cabbage and mix well with a pair of tongs, or your hands.
Refrigerate for about 30 minutes before serving to help break down the cabbage.
For Homemade Mayo: Place the coconut milk, apple cider vinegar and mustard in a blender. Blend together to incorporate, then slowly drizzle in the olive oil. Add the sea salt and blend again for a few seconds. Pour into a small glass jar and refrigerate.