This light, refreshing coleslaw recipe replaces the standard mayonnaise for a sweet and spicy Harissa-Apricot dressing. Add roasted, salted peanuts before serving to make it extra-crunchy. - Rachel P.
½ a small head of green cabbage
½ a small head of red cabbage
2 carrots, peeled
1 bunch of radishes, tops removed
1 small onion, minced
¼ cup Blenheim Apricot White Balsamic Vinegar
½ cup Harissa Olive Oil
Salt and pepper, to taste
1. Soak the onion in the balsamic vinegar for about 10 minutes. Add the olive oil and set aside.
2. Thinly shred the cabbage, carrots and radishes with a sharp knife, a mandolin or a food processor.
3. In a large bowl, pour the dressing over the slaw, mixing well.
4. Let sit for about an hour, or longer, before serving.