A perfect accompaniment to grilled meats and ribs, this refreshing, tangy coleslaw takes a different twist.
Serves 8-10:
8 c shredded green cabbage
1/2 c grated carrots
1 c thinly slide red onion
1/2 c chopped fresh cilantro
2 tbsp caraway seeds
1 tbsp cumin
1 tbsp cumin
2 tbsp almond oil
1/3 c rice wine vinegar
1/2 tsp sea salt
1 tsp ground black pepper
In a large bowl combine all the ingredients. Toss well. Let stand for 30 minutes before serving.