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Ingredients
  • subheading: For the Coleslaw:
  • ½ head White Cabbage, thinly sliced
  • ¼ head Red Cabbage, thinly sliced
  • 2 large Carrots, grated
  • 2 Scallions, thinly sliced
  • ¼ cup Dried Cherries and Cranberries mixed
  • ¼ cup Raisins
  • ½ small European Cucumber, thinly sliced
  • 1 tablespoon fresh Flat Leaf Parsley, finely chopped
  • Zest of 1 Lemon
  • subheading: For the Vinaigrette:
  • 2 tablespoons Dijon Mustard
  • ½ teaspoon Hot Sauce, adjust to taste
  • 1 tablespoon Garlic, minced
  • Salt and Pepper to taste
  • ¾ cup Basil Olive Oil (or regular olive oil)
  • ¼ cup Sicilian Lemon Balsamic Vinegar (or white wine vinegar)
  • Juice of 1 Lemon
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