Tangy-Sweet Coleslaw

3 cups shredded green cabbage (about 1 small head)
2 carrots, grated (about 1 cup)
1/2 cup (more or less) thinly sliced red (or vidalia) onion
3 or 4 TBSP extra virgin olive oil
3 TBSP apple cider vinegar
4 & 1/2 tsps raw honey or 5 drops of liquid stevia
freshly ground black pepper to taste

• Place all ingredients in a mixing bowl & toss well.

Makes approx 6 servings.

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SIDE NOTES:

~  Talk about fresh?!  This is a love at first bite coleslaw, and a great way to get some cancer fighting cabbage into your life.

~  To prepare the cabbage:  Peel a few of the outer leaves off of the cabbage head & discard.  Then chop off the stem end and cut the head into quarters.  Stand each quarter up on it’s side (so it’s standing vertically) and just cut out the hard, white core.  Proceed with shredding.

~  If you’d like, you can zip the cabbage & carrots through a food processor fitted with a shredding blade (Comes in especially handy if you’re making a large batch to share at a potluck get-together with friends).

~ Easy on the onions, as they add quite a bite. And if you happen to have whole celery seeds, this is an optional add in (3/4 tsp), though we do not use typically them.

~ Feel free to add additional herbs, fresh or dried, as you see fit.

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~ I never make this small quantity. What I typically do is shred a whole head of cabbage, see how much I’ve got, then increase the recipe accordingly. Here’s is a sample of a SCALED UP batch when my head of cabbage was on the larger side & yielded 16 cups. My kids love when I have a big bowl of this in the fridge that we can dip into for several days….

16 cups cabbage
12 carrots (anywhere between 5 and 5 & 1/2 cups)
1 medium to large red onion (or to taste)
1 cup extra virgin olive oil
1 cup apple cider vinegar
1/2 cup raw honey
freshly ground black pepper to taste

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