Egg and Almond Milk Coleslaw

Instructions

1. 1

   In a large bowl, combine the shredded cabbage and shredded carrots.

2. 2

   In a separate bowl, whisk together the almond milk, mayonnaise, apple cider vinegar, and honey until smooth.

3. 3

   Pour the dressing over the cabbage and carrot mixture and toss to coat evenly.

4. 4

   Chop the hard boiled eggs into small pieces and gently fold them into the coleslaw.

5. 5

   Season with salt and pepper to taste.

6. 6

   Chill the coleslaw in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

7. 7

   Serve cold as a side dish or enjoy on its own.