Red Cabbage Slaw
This one is so easy and it keeps for about a week in the fridge. I usually wrap a healthy scoop onto a whole wheat tortilla and eat it as a wrap at lunch.
1 Small Head Red Cabbage
3 Medium Carrots
1/4 to 1/3 Cup White Balsamic Vinegar
Shred the cabbage in a food processor, with a grater or thinly slice it with a knife. Grate carrots. Mix carrots with cabbage, add 1/4 Cup Vinegar and stir. Taste and add more vinegar if desired. The white balsamic vinegar is a bit sweeter than other vinegars and if I don't add too much the sweetness of the carrots keeps me from having to add any sugar to this. It gets more flavorful the longer it sits in the refrigerator!