This purple coleslaw is so easy to make, healthy and such is a good keeper in the refrigerator. To preserve the salad longer, do not add the dressing until you are ready to eat the salad.
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In a large colander, mix together the green and purple cabbage and carrots.
In a blender, or in a bowl using a whisk, combine all the dressing ingredients except the salt and pepper.
Mix until creamy. Do a taste test and add salt and pepper.
Transfer to a container with a lid.
Toss coleslaw with the sauce and serve immediately.
If you don't plan to eat it all at once, only put dressing on the portion you plan to eat.