Raspberry Zucchini Carrot Coleslaw
  • 2 cups shredded carrots
  • 3 cups shredded red cabbage
  • 2 cups shredded zucchini
  • 2 cups fresh raspberries
  • ⅓ cup Apple Cider Vinegar (I like Bragg Organic Raw Apple Cider Vinegar)
  • 1 tsp garlic powder
  • 1 tsp ground black pepper
  1. Take a large bowl with a lid and add all the ingredients
  2. Toss well and refrigerate for 30 minutes up to over night then serve
Recipe by Jeanette Kimszal, RDN at https://jeanettekimszal.com/raspberry-zucchini-carrot-coleslaw/