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This slaw is refreshingly bright and crunchy. It’s a healthier alternative to mayo-laden slaws, and a perfect accompaniment to burgers or Sloppy Joes. Make it at least an hour or up to a day ahead of time, as the flavor and texture improve as it sits. And feel free to buy the cabbage and carrots already shredded to make life easy.
To make the slaw, simply combine all of the ingredients in a large bowl.
Then cover the slaw and refrigerate at least one hour or overnight to allow the flavors to marry and the vegetables to soften. Serve cold and enjoy!