½ red cabbage, grated
1 large carrot, peeled and coarsely grated
Kernels from 1 ear fresh corn *or* 1 apple, peeled and grated
½ Cup chopped cilantro or parsley
1 Tbsp fresh lime juice
1 Tbsp Roasted Pumpkin Seed Oil or Roasted Walnut Oil
1 Tbsp Extra Virgin Olive Oil
1 tsp Runamok Merquén Infused Maple Syrup (or more to taste)
½ tsp Salt
Fresh Ground Black Pepper
Combine all of the vegetables in a mixing bowl. In a separate bowl, blend the vinaigrette with a fork then pour over the slaw. Toss gently to coat all the other ingredients and serve. Makes about 4-6 servings.
Makes a dynamite topping for Carolina-style BBQ sandwiches.