This colorful recipe is a nice change from a regular cabbage slaw. I use three different cuts on the ingredient just to have three different textures. I like to have this as a side to one of my chicken dishes.

• 1 medium Granny Smith Apple, cored, unpeeled and juilanned
• 1 heaping cup Purple Cabbage, thin sliced
• 2 medium Carrots, peeled and shredded
• 1/2 cup Olive Oil Mayonnaise
• 1/4 cup Sour Cream
• 3 tablespoons Apple Cider Vinegar
• 1 teaspoon Sea Salt
• 1/4 teaspoon White Pepper
• 1/2 teaspoon Celery Seeds

Mix all ingredients. Adjust the seasonings to your taste. I don’t put sugar in this because we like it a little more sour. Chill for at least an hour before serving.