Serves: 5
Total Calories: 95

1 1/2 cups thinly sliced green or red cabbage or a combination
1/8 teaspoon salt
1/4 cup peeled and shredded carrot
6 thin slices red onions (optional)
2 teaspoons cider vinegar or freshly squeezed lemon juice
1 teaspoon agave nectar or maple syrup
1 teaspoon extra-virgin olive oil
1/4 teaspoon celery seed (optional)
dash ground pepper

Equipment:
cutting board
chef’s knife, 8-inch
mandoline (optional, for thinly slicing cabbage and onion)
measuring cups
measuring spoons
medium bowl
peeler
grater, or food processor fitted with a shredding disk
rubber spatula

Put the cabbage and salt in a medium bowl. Massage the cabbage for about 1 minute with your hands to soften it. Add the carrot, optional onion, vinegar, agave nectar, oil, celery seeds, and pepper and toss until well combined. Stored in a sealed container in the refrigerator, Coleslaw will keep for 3 days.

Nutritional Facts:

Serves: 5
Total Calories: 95
Calories from Fat: 8

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
cucumbers with fresh mint
carrots with moroccan spices
carrots with parsley and walnuts
coleslaw
latin american cabbage
mediterranean kale
dilly slaw
marinated vegetables
southern greens
tabouli
swiss chard with pine nuts and raisins