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