- ½ head of cabbage, shredded or 4 cups
- 1 red pepper, deseeded and sliced thin
- 1 carrot, cut into thin matchsticks
- 1 tbsp. raspberry vinegar
- ¼ tsp. sea salt
- 2 tbsp. olive oil
- ½ tbsp. honey
Combine cabbage, red pepper and carrot in a bowl. Whisk raspberry vinegar, sea salt, olive oil and honey. Pour dressing over slaw and marinate 30 minutes or overnight.