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.
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.