4large kale leavesstalk removed and cut into thin ribbons
salt and pepperto taste
¾c.apple cider vinegar
1/3c.white sugaror sugar free sweetener of your choice
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.