Mexican Cabbage Slaw

Start by chopping the cilantro finely. In a bowl, mix apple cider vinegar, olive oil, cumin seeds, salt, pepper and cilantro.

Separately, cut the half a head of cabbage in half, remove the cores and slice the cabbage in 1/4 inch strips. Peel the parsnip and grate it as well as the carrots, which you can peel beforehand if you’d like. Cut the onion in half and cut it into thin half moons.

Gather the vegetables and put them all into the bowl with your dressing and coat all veggies with it. This is easiest to do by hand. It’s important to cover all the vegetables as the acid in the vinegar will begin to soften them all.

Leave on the counter at room temperature for 30 minutes or overnight in the fridge. It just gets better. Serve with burgers, hot dogs or simply on it’s own.

As a variation, you can add in thinly sliced jicama or granny smith apples. This stuff is good.