Perfect for a big crowd. Can be made well in advance and my kids love it!1 medium head cabbage, finely shredded 1 large red onion, finely diced 1 cup grated carrots 2 stalks celery, sliced ¾ cup dried cranberries ¼ cup raw sugar ½ cup apple cider vinegar ½ cup avocado oil 1 tablespoon salt 1 teaspoon dry mustard ½ teaspoon celery salt black pepper to taste
In a large bowl, combine cabbage, onion, carrots, celery and raisins. Sprinkle with ¼ cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, celery salt and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well. Let the slaw sit for an hour at room temp and then refrigerate for a couple of hours before serving. Will keep for a week in the fridge.