4largekale leaves(stalk removed and cut into thin ribbons)
salt and pepper(to taste)
¾cupapple cider vinegar
⅓cupwhite sugar(or sugar free sweetener of your choice)
½cupvegetable oil
1tablespoonDijon mustard
2teaspooncelery seeds
Instructions
Add the cabbage, red onion, white onion, carrots and kale leaves to a large glass bowl and toss to combine. Season with salt and pepper and set aside.
Add the vinegar and sugar to a small saucepan set to medium-high heat. Stir the mixture until the sugar thoroughly dissolves. Remove from heat and whisk in the vegetable oil, mustard and celery seeds. While still warm, pour over the cabbage mixture and toss to combine thoroughly.
Cover with plastic wrap and chill in the refrigerator for a few hours before serving. If desired, season with additional salt and pepper before serving.