• 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.