My dear friend knows how much I love my vegetables.  Having taken the last two seasons off from our own garden, due to our move, her garden fresh cabbage was the perfect gift. Thank you Brianne Wells for knowing the ways to my heart.  You’re a very true friend in all matters, and I will miss the heck out of you.

This simple recipe is perfect for a summer afternoon.  Light and crisp.

COLESLAW

(yield: 8 servings)

Ingredients:

5 cups thinly sliced red cabbage

1/2 cup dried cranberries

1/3 cup rice vinegar

1/3 cup agave syrup

2 Tbsp. apple cider vinegar

2 tsp. olive oil

3/4 tsp. sea salt

1/2 tsp. black pepper

2 1/4 cup fuji apples, thinly sliced

1/4 cup toasted sunflower seeds

Directions:

Combine cabbage and cranberries into a mixing bowl.  In a separate bowl combine: vinegar, agave nectar, apple cider vinegar, olive oil, sea salt, and black pepper.  Mix throughly.  Cover the cabbage combo and allow to chill for 2 hours. Sprinkle with sunflower seeds.