COLESLAW

• 3 CUPS CABBAGE - SHREDDED
• 1 1/2 CUPS MULTI-COLORED CARROTS - SHREDDED
• 1 MEDIUM ONION - SHREDDED
• 1 SMALL SPRING (GREEN) ONION - MINCED
• 3/4 CUP PLAIN YOGURT, SOUR CREAM, OR NAYONAISE(soy based)
• 4 TBS. APPLE CIDER VINEGAR
• 1/4 tsp. CELERY SEED
• 1/4 tsp. CAYENNE PEPPER POWDER
• 2 TBS. SUGAR OR HONEY
• SALT AND PEPPER TO TASTE

COMBINE SHREDDED CABBAGE, CARROTS AND ONIONS IN A LARGE BOWL. IN A SMALL BOWL, MIX TOGETHER YOUR CHOICE OF EITHER YOGURT, SOUR CREAM, OR NAYONAISE, WITH THE VINEGAR, SUGAR, AND SPICES. WHISK WELL AND POUR DRESSING OVER SHREDDED VEGETABLES, STIR AND REFRIGERATE AT LEAST 30 MINUTES.

NOTE: FOR RAINBOW SLAW, TRY INCORPORATING RED, YELLOW, PURPLE, WHITE, AND ORANGE CARROTS. ALSO TRY RED AND GREEN CABBAGE, PEELED AND SHREDDED BULBS OF KOHLRABI, AND RED ONIONS.

MAKES APPROX. 6 SIDE SERVINGS.

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