Harriet’s Slaw
Posted June 28, 2011 by
Prep Time 20 min Cook Time 10 min Ready Time 30 min Servings: 4-6


  • 1 head cabbage (small)
  • 1 1/2 cups carrots, peeled and shredded
  • 1/2 cup red bell pepper, diced
  • 1 tablespoon heaping diced red onion
  • 1 can grape tomatoes, quartered lengthwise
  • 1/4 cup raw cider vinegar
  • 1 to 2 teaspoons agave nectar
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper, to taste
  • 1 teaspoon prepared mustard
  • hot pepper sauce or minced hot pepper, to taste
  • 1/4 cup olive oil


Shred cabbage to make about 4 cups and put in large bowl. Put carrots, then peppers and onions on top/center of cabbage. Put tomatoes around edge of bowl. In a small bowl or cup, whisk together vinegar, agave nectar, and salt until clear. Stir in the black pepper, mustard and hot sauce and then pour over vegetables. In a small pan, heat the oil until you see ripples (but not to smoke point). Pour hot oil over vegetables, aiming for the onions and peppers. Let sit for 5 or more more minutes. Toss and serve or refrigerate for later. Source: My friend Harriet