snappy crunchy coleslaw

recipe:

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: 

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.

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

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

Serve immediately. 

Makes 4 side servings.

Source: glutenfreegoddess.blogspot.com