Tangy Coleslaw

1 small cabbage, cored and chopped

1 carrot, shredded

1/2 small onion, chopped

3 Tbsp olive oil

3 Tbsp pickle brine from your favorite FS pickles (my fave is the kosher dills)

1 tsp honey

 

1/2 cup chopped purple cabbage (optional, but I always keep some purple cabbage on hand. It adds great color to salad and keeps in the fridge for weeks)

1/2 tsp celery salt

Ground pepper to taste

 

METHOD

Mix cabbage, carrot, and onion in a large bowl. Mix olive oil, pickle brine, and honey in a small bowl. Fold into cabbage mixture. Add celery salt and black pepper. Mix and taste to adjust seasonings.