SWEET & TANGY COLESLAW
about 1/2 small green cabbage, thinly sliced or shredded
1-2 small mini peppers, seeded and thinly sliced
about 1/2 jalapeno pepper, seeded and minced
about 1/4 cup sweet white onion, thinly sliced
about 1 TB fresh parsley, chopped
DRESSING
about 1/3 cup light agave nectar
about 1/3 cup regular white vinegar
about 1 TB white balsamic vinegar (mine was peach)
1-2 tsp. Kosher, sea or Pink Himalayan salt
1/2 tsp. black pepper
1 tsp. dried thyme leaves, crushed
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Put all of the coleslaw ingredients into a big bowl. Whisk together the dressing ingredients and toss the coleslaw well. Serve or refrigerate.
** This will not go bad if it sits out on a buffet table (or in a picnic basket) for a few hours