Yields 8 servings
½ head cabbage, red or green, chopped
2 tablespoons capers
1 pinch Sea salt
Put chopped cabbage and capers in a big bowl and toss with the sea salt.
Apple cider vinegar
1 teaspoon poppyseeds
For this recipe, I use 1/2 cup of oil, 1/2 cup honey and 1/2 cup vinegar, but you can use any equal amounts for larger or smaller quantities. Blend all ingredients together in a blender or MagicBullet. Don’t just stir because you want the blending action to make the dressing creamy. Add the poppyseeds and blend again.
Pour the dressing over the cabbage until lightly coated, or coated to your preference. Let the slaw stand at room temperature for 30 minutes to soften the cabbage, and then serve or store in refrigerator. This tastes best when prepared the day ahead so that the flavors have an opportunity to blend. We serve this in our Fish Tacos, but can also make a wonderful picnic side dish.