Snappy Crunchy Coleslaw (No Mayo!)

Day 27

This is almost as attractive as my fantasy football team. Fortunately, looks aren't the only quality I take into account when selecting a recipe, so I'm happy to report that it's delicious as well. I used all red cabbage, but you can use green if you like. You might want to add another apple and maybe more carrots. It's up to you, but I felt like the ratio wasn't quite right. So I kept chopping. As the recipe suggests, make the whole thing and then taste it. You might need a little black pepper or a touch more olive oil, depending on how you like it. So look at the traditional coleslaw. It's heavy on the mayo and heavy on "unhealth". This version is a beautiful marriage of nutrients and flavor. Need an idea for your Labor Day potluck? I found your solution...

Recipe: Serves 4

2 heaping cups chilled cabbage- ideally, some green and some purple- shredded thin

1 tart or sweet apple, peeled, julienned (I used this nifty julienne peeler)
1 smallish carrot, julienned

Half a smallish red onion, sliced thin

1/4 cup golden raisins- or dried cranberries

3-4 tablespoons light and grassy extra virgin olive oil, as needed

1 tablespoon Champagne vinegar or apple cider vinegar, to taste

1-2 teaspoons organic raw agave nectar, to taste

1/2 teaspoon caraway seeds

1/2 teaspoon dill

A small pinch of cumin

Sea salt and fresh ground pepper, to taste

Directions

1. Toss the shredded cabbage, apple, carrot, red onion and golden raisins into a large bowl and stir to mix. Drizzle with the olive oil- enough to coat, but don't drown it.

2. Sprinkle with vinegar, agave nectar, caraway, dill, cumin, sea salt and pepper, to taste. Toss to coat.

3. Taste test- does it need more oil? More vinegar? A tad more caraway? Sea salt? Adjust the seasoning.

Serve immediately.

Recipe adapted from the gluten free goddess