Tangy Coleslaw

Fair Shares
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
Other Ingredients
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
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.
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