Tart and Tangy Coleslaw

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.

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