This coleslaw lasts a good 2-week in the fridge and becomes sweeter with age.
Servings: 4
Prep Time: 20 minutes
Ingredients
Salad:
1/2 head green cabbage finely shredded
2 carrots grated
1 onion finely minced
1/2 cup raisins or dried cranberries
Optional: 2 Tbsp pumpkin seeds
Dressing:
1/4 cup olive oil
1/4 cup sunflower oil
1/2 cup white wine vinegar
1/2 cup honey
1 tsp celery seed
sea salt and pepper to taste
Instructions
Place the salad ingredients in a large bowl and set aside.
Place dressing ingredients into a sauce pan bring to a soft boil. Boil for 1 minute and remove from heat. Pour immediately over the cabbage mixture and toss to coat. The heated dressing slightly blanches the cabbage. Pack into a 2L sterilized jar and put into the fridge. You can dip into to this tasty salad over the next few weeks.