Red Orange ColeSlaw

This coleslaw is a quick, easy and colourful way to get delicious raw vegetables from the garden to the table.

1 Red Cabbage, shredded

3 - 4 medium carrots, shredded (Why do recipes call for ‘medium’ carrots? They don’t come with sizes. You should have about 1/2 to 2/3 the volume of carrots compared to the cabbage.)

A little shredded onion or pepper, (hot or sweet,) depending upon your taste

Mix the shredded vegetables with just enough vinegar, red wine or malt, to coat them. You don’t want a puddle in the bottom of the bowl.

a teaspoon of dry mustard, some ground black pepper, salt to taste, ( I use none.)

A little chopped basil or tarragon or even mint depending on what the garden is producing at the time.

Let this sit and soak for an hour or so before serving

1 - 2 tablespoons of Mayonnaise. Enough to make it just slightly creamy. This dish is so healthy, don’t wimp out here and use some low fat substitute. Mix thoroughly and serve with a bright coloured nasturtium flower as a garnish.

This is often, even better, on the second day. Keep refrigerated and stir thoroughly before serving the next day.

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