- 4 cups shredded Brussel Sprouts
- 2 cups shredded carrots
- 2 cups shredded red cabbage
- 1/4 cup olive oil
- 1/4 cup coconut balsamic vinegar
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- Mix together shredded brussel sprouts, shredded carrots, and red cabbage.
- Prepare dressing in a separate dish combining olive oil, coconut balsamic vinegar, pepper, and salt. Whisk together and add to the cabbage mix.