Sugar, agave nectar or local honey
Rice Vinegar (try balsamic or apple cider to get a different flavor)
Toasted nuts or seeds (sunflower, pepitas, sesame, almond slivers).
Shred the cabbage and cut the carrots into slivers. Add to a large bowl. In a large measuring cup, add 2 to 1 vinegar to oil ratio, so 1/2 cup vinegar and 1/4 cup oil and then some sweetener to taste. Whisk together and add a pinch of salt. Pour over your cabbage and carrot mixture.
Before serving, toast seeds and nuts in the toaster oven. Mix in to the coleslaw and serve.
Our dinner was so tasty, we are already wondering when we can make it again. We love local food! What did you make?