Step 1

Use a hand peeler to peel the skin off of the carrot.

Step 2

Once peeled, cut the end off of the carrot, and use a hand grater to grate it. The large “teardrop” shaped end of the grater is the one you’d like to use.

Step 3

When that’s grated, transfer the shredded carrot to a large bowl, and set aside.

Step 4

Now cut the stem off of the cabbage, and cut it in half.

Step 5

At this point, remove any of the inner-stem, and slice it multiple times lengthwise, as well as a few times widthwise as well.

Step 6

Once all of the cabbage is thoroughly shredded, transfer it to the bowl with the carrots.

Step 7

Add the broccoli slaw if you’re using it.

Step 8

Now, add all of the dressing ingredients - the mayo, almond milk, vinegar, Swerve, celery salt, and crushed black pepper.

Step 9

Toss the salad until the dressing is well incorporated into the slaw, and everything looks creamy.

Step 10

Store in an air-tight container for up to several days.