Ingredients:
1 head of cabbage, shredded (I use a food processor)
3/4 cup slivered almonds
3/4 cup dried cranberries
1/4 cup sesame oil
1/4 cup PLUS 2 tablespoons apple cider vinegar
1 teaspoon organic raw honey
Directions:
In a large bowl, add the cabbage, almonds, and cranberries (I like to pull the cranberries apart so they're not all clumpy in the salad). Mix everything together.
In a small bowl, combine the remaining ingredients. Pour over the salad and mix until the cabbage is well coated. Taste, and adjust seasonings as needed (may need a little more or less depending on the size of the head of cabbage).
The salad can be enjoyed immediately, but I prefer to let it marinate in the fridge for a few hours before serving...and it tastes even better the following day.
(image & revised recipe from sweetpeonyblog)
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