The bright flavors of this slaw will enliven many a winter evening. The recipe calls for a combination of red and greens cabbages, but go with what you have. As well, you can add other roots here, such as beets or kohlrabi. Fresh lemon juice is always the first choice, though when a recipe calls for a fair amount of juice, as this one, I often used bottled juice.

3 c shredded red cabbage, or all red cabbage
3 c shredded green cabbage, or all green cabbage
1 c (peeled) shredded carrot
1/2 c lemon juice
1/4 c vegetable oil
1 t sweetener, such as agave, maple syrup, brown rice syrup, or sugar
1 T caraway seeds, or celery seeds
salt and pepper, to taste

1. Combine cabbage(s) and carrots in a serving bowl.

2. Put lemon juice, oil, and sweetener into a jar and shake until emulsified or whisk in a bowl. You want the sweetener to be mixed in well or the sugar to be dissolved. Add caraway seeds and stir to combine.

3. Pour dressing over slaw and toss. Add some salt and pepper. Taste for seasonings. If not serving within an hour or so, refrigerate until ready to serve. Toss again before serving.