
This is my inspired by St.-Hubert Vinegar Coleslaw
1/2 Head Cabbage shredded
Shredded carrots (if desired)
1 1/2 tsp salt
1 tsp dry mustard
1 tsp Black pepper
1/4 cup oil (I've used Coconut and olive before, today was Avocado)
1/4 cup apple cider vinegar
Bring the spices, vinegar, and oil to simmer in a small sauce pan. Pour the hot liquid over the shredded cabbage and carrots and give a stir while still warm. Let sit for at least 15 minutes (ideally overnight in the fridge) to let the cabbage wilt a little and to let the salt and spices do their work.
