1 tbsp slivered almonds
1 tbsp orange juice
8-10 oz white cabbage, finely shredded
2 apples, grated
6 oz carrots, peeled and grated
1 tbsp olive oil
1 tbsp white wine vinegar
1 tsp honey
1 tsp fresh basil leaves, chopped
In a small bowl combine the orange juice and almonds. Let soak for 2 hours.
In a large bowl combine vinegar, oil, honey and basil and whisk together. Add finely shredded cabbage and toss. Then add the grated apples and carrots and gently combine. Add the amond mixture, gently toss the coleslaw and chill.
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