• 1/2 cup red wine vinegar
• 2 teaspoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3/8 cup coconut oil, liquefied
• 3/8 cup virgin olive oil
• 10 cups cabbage mix/coleslaw (You can shred whatever cabbages and carrots you feel like shredding.)
• 1/8 cup roasted, salted, shelled sunflower seeds

Directions:

Whisk vinegar, honey, salt, and pepper until salt dissolves.

Slowly add oils, whisking away.

Allow to stand 5 minutes, taste and adjust to your liking, and whisk again.

If you’re serving the whole thing, add the dressing to the cabbage mix and toss, then add the sunflower seeds; mix well. Otherwise, just put some of the vinaigrette on your cabbage mix and sprinkle with sunflower seeds.

Recipe and photo submitted by Ann, Omaha, NE.

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