Apple Cabbage Slaw

Slaw isn't just for summer; it's good any time of year and all the ingredients are readily available. After all the heavy Thanksgiving dishes a light salad is often welcome. 

Slaw:
1/2 head of napa cabbage chopped
1 red or orange bell pepper cut into bite sized pieces
2 medium carrots grated
1 tbs dill seed
2 tbs freeze dried chives
2 tbs fresh mint leaves chopped fine (optional)
2 tbs drained capers
1 shallot chopped very fine or a bunch of green scallions chopped
2 firm tart or sweet red or green apples, peeled & cut bite sized
soak cut apples in lemon juice & water for 15 min to prevent browning

Dressing:
2-4 tbs avocado or olive oil
2-4 tbs apple cider vinegar
2 tbs dijon mustard
1-2 tbs agave syrup
salt and pepper

Gently toss slaw ingredients in a large bowl. Set aside. In a separate bowl add dressing ingredients and whisk till blended. Drizzle dressing over slaw, toss, and refrigrate for at least one hour or up to four hours before serving so ingredients meld together. Don't over-dress the salad since with time the slaw ingredients will release some moisture and you don't want a goopy salad. This slaw is meant to be light and fluffy. If you don't use all the dressing store it refrigerated in a mason jar for adding to the salad later if needed or to use with another salad of your choice. In this salad you are getting your fruits and vegetables all in one dish. Enjoy!