- 1 head cabbage cored and shredded
- 3 carrots julienne or shredded
- 1/4-1/2 red onion minced
For the Dressing:
- 1/2 cup red wine vinegar
- 1/4 cup date syrup
- 1/4 teaspoon celery seeds
- Combine cabbage, carrots, and onion in a large mixing bowl. Set aside.
- Whisk together all dressing ingredients in a small mixing bowl. Pour over cabbage mixture and stir until well blended.
- Cover and refrigerate at least 1-2 hours before serving, but overnight is better.