Whole Health Wellness Blog | Acupuncture, Chiropractic, Massage, Nutrition | Denver, Colorado

4 cups shredded red or green cabbage

1/2 cup chopped yellow or white onion

1/2 cup shredded carrot

1/4 cup chopped red pepper

2/3 cup Bragg’s apple cider vinegar

1/2 cup extra-virgin olive oil

1 tablespoon agave nectar

1/2 teaspoon sea salt

1/4 teaspoon dried basil

1/4 teaspoon dried dill

1/4 teaspoon dried thyme

Combine the cabbage, onion, carrot, and pepper in a large mixing bowl.

Whisk the vinegar, oil, agave nectar, salt, basil, dill, and thyme together in a medium mixing bowl.  Pour over the vegetables and mix well with a large spoon.

Cover the vegetable bowl with plastic wrap and refrigerate for at least 8 hours or up to 2 days.

Remove the vegetables from the refrigeator, stir, drain the excess liquid, and serve.

Yield: 5 cups