Purple Cabbage with carrots, raisins and almonds

Makes 4-6 Servings

1 Small Head Purple Cabbage, about the size of a softball
4 Carrots, shredded
Sliced or Slivered Almonds

Dressing (Makes enough for two large-ish servings)
1 Tbs Balsamic Vinegar
2 Tbs Seasoned Rice Vinegar
1 Tbs Water
1/4 tsp Salt
1/4 tsp Sugar
1 tsp Maple Syrup
2 Tbs Canola Oil

Trim off a small amount of the bottom of the cabbage, where the stem was. Quarter the cabbage, and cut out the thick white cores on each piece. Process through the slicing disc of your food processor, or slice thinly to make strips. Shred carrots by hand or via processor. Toss cabbage and carrots together in a large bowl. This makes a lot, I put half of it in a 1 gallon ziplock bag for the next day since there was only two of us eating it.

Add raisins and almonds in whatever amounts please you. I did about 2 handfuls of almonds and 1 handful or so of currants after I cut the carrot/cabbage mixture down by half.

Whisk all the dressing ingredients together save for the oil. Slowly drizzle the oil in while whisking to emulsify. I’ve found that balsamic vinegars vary drastically in flavor. Some are tart and thin, some are sweet and thick, so adjust the dressing as needed to suit the vinegar you have.