Recipe By: Jessica K. Black, N.D.
This Recipe Makes: 6 Serving(s)
What you’ll need
2 cup shredded red cabbage2 cup white cabbage4 cup boiling water3 med carrots, shredded1 med apple, shredded2 tbsp. fresh cilantro1/2 med onion, chopped (optional)3 tbsp. olive oil or flaxseed oil2 tbsp. red wine vinegar1 tbsp. lemon juice1 tbsp. honey1 tsp. horseradish (from a jar)1/4 tsp. onion powder1/4 tbsp. garlic powder1 pinch sea salt or tamari to taste
Combine cabbage in a large bowl. Pour boiling water over them, cover, and let sit for 5 minutes. Drain.
Whisk together liquid ingredients. Add along with all other ingredients to cabbage mixture. Stir well. Store in the refrigerator for at least 2 hours before serving, to allow flavors to mingle.
SUBSTITUTIONS: For a coleslaw that is less sweet, leave out the honey and apple, or use only half an apple.