Coconut Cabbage Carrot Coleslaw

Thanks to Nourishing Treasure’s mayonnaise recipe (http://eatnourishing.com/recipe/easy-no-fail-mayo/), and also Wardeh’s wonderful lacto-fermented mayonnaise recipe (http://gnowfglins.com/2010/04/02/lacto-fermented-mayonnaise/) from Sustainable Eats, I came up with a hybrid that incorporates extra-virgin coconut oil, but is also lacto-fermented. It is the perfect addition to coleslaw dressing! In the recipe, I only list enough ingredients for this one batch of slaw, but of course you can make more mayo, cover and let it sit out for 7 hours and then refrigerate it to use later. This Slaw is mildly sweet and the addition of shredded coconut makes it very special.