Name: Red Cabbage, Apple, and Carrot Coleslaw
Ingredients: 3 cups red cabbage, thinly sliced; 6 carrots, peeled and thinly sliced; 1 Granny Smith apple, thinly sliced; ¼ cup sesame seeds; 1 tablespoon freshly grated ginger; ¼ cup raw apple cider vinegar; ¾ cup extra virgin olive oil; Salt and pepper to taste

Red Cabbage, Apple, and Carrot Coleslaw

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Ingredients

3 cups red cabbage, thinly sliced
6 carrots, peeled and thinly sliced
1 Granny Smith apple, thinly sliced
¼ cup sesame seeds
1 tablespoon freshly grated ginger
¼ cup raw apple cider vinegar
¾ cup extra virgin olive oil
Salt and pepper to taste

Instructions

Use a knife or food processor to chop the cabbage, carrots, and apple julienne-style.
Throw your sesame seeds in raw (I like using both black and white sesame seeds for contrast) or toast them lightly in a frying pan.
Toss julienned cabbage, carrots, apple, and sesame seeds together.
For the dressing, combine the ginger, vinegar, and oil and stir with a spoon or whisk.
Add dressing to the cabbage, carrots, and apples evenly.
Top with more sesame seeds (a fantastic source of Calcium!).
Season with salt and pepper to taste.
Serve immediately, or refrigerate until ready.