- 10 tablespoons extra virgin olive oil (3/4 cup)
- 2 tablespoons apple cider vinegar
- Salt and black pepper to taste
- 1 pear
- handful of raisins
- 16 oz bag of coleslaw vegetable mix (cabbage and carrots chopped)
- Puree 3/4 cup extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 pear and salt and black pepper.
- In a bowl, combine the coleslaw vegetables with the pear dressing and mix.
- Mix in a handful of raisins and serve.