Ingredients
- 2 cups red cabbage, shredded
- 1 cup carrots, shredded
- 1/3 cup Olivino Blenheim Apricot White Balsamic
- 1/3 cup Olivino Milanese Gremolata EVOO
- 1 tbsp Olivino Champagne Wine Vinegar
Directions
- Combine cabbage and carrots
- Thoroughly whisk together olive oils and vinegar
- Toss cabbage and carrot mixture with dressing and refrigerate
- Serve chilled
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