Ingredients:

• 1 head of cabbage
• 4 medium stalks of chard
• 2 carrots
• 1 medium zucchini
• 1/2 cup oil
• 1/2 cup apple cider vinegar
• 1/3 cup granulated sugar
• 1 teaspoon celery seed
• 1 teaspoon sea salt

Directions:

1. Shred cabbage, chard, carrots and zucchini into a large glass bowl.
2. Toss with 1/2 cup oil until the vegetables are completely coated.
3. In a saucepan, combine the rest of the ingredients.
4. Bring to a boil, and cook for one minute.  Pour the hot dressing over the cabbage mixture and toss to coat.  Chill.
5. This is definitely a make-ahead dish, as the flavor significantly improves with age. At the very minimum, chill the coleslaw for 24 hours before serving.  It will last several weeks in the refrigerator.

Source: Eat.Drink.Better.

Image courtesy of Creative Commons.

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