Wolfberry Coleslaw

This recipe is from the Young Living “Healthy Cooking” cookbook.  My whole life I’ve had an aversion to coleslaw, I’m not quite sure why except that I cannot eat mayonnaise and the coleslaw I’ve seen bears too similar a resemblance to the creamy white condiment I can hardly even smell.  This is not the traditional coleslaw you may think of being served in every diner across America.  I put this together pretty quickly, a refreshing dish on a hot summer day.  You can vary some of the ingredients based on what you have on hand.  I was glad to use the organic cabbage from my CSA’s weekly share of produce for this healthy recipe.

Combine:

1 head of cabbage, grated

3-4 green onions finely chopped

1 1/4 C raw sunflower seeds

1/2 C Young Living dried wolfberries

1 carrot coarsely grated

1 1/2 C jicama chopped fine

1/2 C raisins

Dressing:

1/4 C extra virgin olive oil

4 T pure rice vinegar

2 T blue agave nectar

1/2 tsp salt

1 drop YL black pepper oil or fresh ground pepper to taste

Mix together dressing ingredients and pour over mixed vegetables/fruits.  Refrigerate several hours to allow flavors to infuse.  Makes 16-18 servings.