5cupsshredded red cabbage, lightly packed(about 500gms/1lb 2oz, or ½ of a medium-large head)
¼of a medium red onion, very thinly sliced
2large(350gms total) raw beets, peeled & shredded, about 2 cups lightly packed
¼cup(40gms) raisins
¼cup(40gms) raw sunflower seeds
1teaspooncaraway seeds
¾teaspoonfine sea salt
½teaspoonpepper
¼cup(60ml) avocado oil
¼cup(60ml) raw, unpasteurized apple cider vinegar
Instructions
Cut the core out of the cabbage quarter and finely shred it crosswise with a knife (you should have about 5 cups shredded cabbage). Slice the onion as thinly as you can. Trim the ends off the beets, peel them with a vegetable peeler, and shred them on the large holes of a box grater (you should have about 2 cups shredded beets).
Combine the cabbage, onion, and beets in a large bowl. Add the raisins, sunflower seeds, and caraway seeds.
Sprinkle with the salt and pepper, and pour over the oil and vinegar. Toss everything very well, until the salt is dissolved and all the ingredients are thoroughly mixed.
Taste and add more apple cider vinegar, salt, or pepper, if you feel the slaw needs it.
Garnish with a few baby beet leaves and extra sunflower seeds if you wish.
Serves 6 to 8 (makes about 6 cups Purple Power Slaw).
Notes
*This salad tastes great the next day. Keep it covered in the refrigerator. I find I sometimes have to add another drizzle of apple cider vinegar to perk it up if I serve it the next day, as much of the vinegar absorbs into the cabbage and seems to disappear as the slaw sits.Add a shredded or diced small apple for a tasty variation, if you wish.You can substitute the raisins with dried cranberries, or change the sunflower seeds to any nuts or seeds of your choice.