Easy-Peasey Slaw

Day 31: This slaw is super easy and even my hubbie liked it. I still have a bunch of winter veg from our winter CSA share, so this is, also, a seasonal challenge. New box coming this week, so I have to get cracking! This is adapted from Raw Food for Everyone, by Alissa Cohen.  I quartered the amounts – there’s only so much slaw I can eat! – and added toasted almonds and sesame seeds. I’ve put the full amounts from the book below so you can adapt as you desire.
Ingredients:
4 cups shredded green cabbage
1 cup shredded carrots
1/2 cup raisins
1/2 red onion, diced
1 Tbs apple cider vinegar
2 Tbs agave nectar
1/2 Tsp caraway seeds (I didn’t add this as I didn’t have any)
1/8 Tsp salt
I added (to my 1/4rd recipe):
1 Tsp toasted sesame seeds
Handful of chopped, toasted almonds

Put the cabbage, carrots, raisins and onions in a large bowl.
Whisk together the vinegar, agave, caraway seeds and salt in a small bowl. Toss all the dressing with the vegetables and let sit at room temperature for 4 hours before serving. (My addition – add the sesame seeds and almonds just before serving, so they still have some crunch)

Post below, to let me know how you go with this, won’t you?