Purple Cole Slaw

1 small head of purple cabbage, cleaned, quartered and core removed – slice into thin strips or use food processor to chop into strips – not too fine

4 carrots, peeled and shredded

Mix the cabbage and the carrots together – divide in half and freeze half.

Dressing:

1 tbsp balsamic vinegar

2 tbsp seasoned rice wine vinegar

1/4 tsp salt

1 tbsp water

1 tsp maple syrup

whisk together till smooth and then while still whisking, add 2 tbsp canola oil – dress the salad

Then you can add (really, as much as you wish)

3-4 tbsp sliced almonds

3-4 tbsp slivered almonds

1/3 cup golden raisins

Cover and refrigerate to let it meld together.

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