Ingredients:

½ a small head of green cabbage
½ a small head of red cabbage
2 carrots, peeled
1 bunch of radishes, tops removed
1 small onion, minced
¼ cup Blenheim Apricot White Balsamic Vinegar
½ cup Harissa Olive Oil
Salt and pepper, to taste

Directions:

Soak the onion in the balsamic vinegar for about 10 minutes. Add the olive oil and set aside. Thinly shred the cabbage, carrots and radishes with a sharp knife, a mandolin or a food processor. In a large bowl, pour the dressing over the slaw, mixing well.

Let sit for about an hour, or longer, before serving. 

Recipe from Evoolution