2 c. red cabbage, shredded
2 c. white cabbage (or green), shredded
2 c. carrots, peeled, grated
1/2 onion, minced
1/3 c. red wine vinegar
1/4 c. honey
1 tbsp. Dijon mustard
2/3 c. olive oil
1 tbsp. caraway seed (optional)
1 tbsp. celery seed (optional
Sea salt & pepper to taste

In large bowl, toss cabbage and carrots together. Stir in onion. To make dressing, whisk vinegar, honey and mustard. Slowly add in olive oil to form a creamy consistency. Sprinkle caraway and celery seed, sea salt and pepper to taste. Pour dressing over vegetables. Toss well and cover. Refrigerate for 1 hour and garnish with caraway seeds. Serves 6 to 8.

Kids'll like it cause of the flavor and color!