Carrot-Sriracha Coleslaw
Adapted from Vegan Soul Kitchen

1/2 tsp Dijon mustard
1/4 cup apple cider vinegar
1 tsp coarse sea salt
1/2 tsp sriracha, or to taste
3 tbsp extra-virgin olive oil
1/2 green cabbage head, cored and sliced thinly
2 large carrots, grated

1. In a large bowl, place mustard, vinegar, salt, sriracha and oil. Stir to mix well.

2. Stir in the thinly slices cabbage and grated carrot. Massage with the dressing for 3-5 minutes.

3. Cover and refrigerate and allow to marinate for at least 15 minutes. Taste and season to taste. Add more sriracha if desired.

Serves 4.