INGREDIENTS
6 cups finely shredded cabbage
1 cup grated carrots
1/4 cup (60 ml) TournevenT organic virgin camelina oil
3 tablespoons white wine vinegar
3 tablespoons apple cider vinegar
Herbes de Provence (or fresh parsley)
Salt and pepper
PREPARATION
1. In a large bowl, mix the cabbage, carrots, and seasoning.
2. Add the oil and vinegar. Mix well.
3. Let it rest in the fridge for about 1 hour before serving. Coleslaw can be stored for 1 to 2 days.
VARIATIONS
Add one of the following toppings: grated Parmesan cheese from Fromagerie Saint-Laurent, chopped Tournevent organic garlic scapes, or garlic scape pesto.
