This recipe comes from the book, "12 Months of Monastery Salads," and has been a Joy family favorite for many years, partly because I do not really like the heavy mayo-based dressing typical of most coleslaw.
Toss together:
2 cups shredded green cabbage
2 cups shredded red cabbage
3 medium carrots, peeled and grated or finely chopped
1 medium onion, finely chopped
Whisk together until thickened:
1/3 cup olive oil
5 Tbsp apple cider vinegar
2 Tbsp fresh orange juice
2 tsp sugar
salt and pepper to taste
(I also whisk in 1-2 Tbsp of mayo, just to bring it all nicely together)
Pour over salad, toss, and refrigerate until ready to serve. Add 1/2 cup raisins or craisins just before serving. It is also good with sunflower seeds and/or slivered almonds for a bit of crunch.
