Serves 6

1/4 cup raisins
3 or 4 broccoli stems
1/2 small green cabbage
1 small carrot, peeled
1 Granny Smith green apple

Soak raisins into a cup of hot water to soften. Peel the broccoli stems, discarding the tough ends.
Shred with a salad shredder or food processor. Remove and discard tough outer leaves from cabbage.
Shred cabbage fine. Shred carrot with the finest blade. Drain raisins well and add to broccoli, carrot and cabbage shred, mixing well.
Peel and core apple and grate or shred. Add to cabbage-broccoli mixture.
Immediately add Coleslaw Dressing to avoid discoloration of the apple. Toss gently to mix well. Refrigerate for an hour before serving.

COLESLAW DRESSING

1 cup mayonnaise
1/4 cup sour cream
2 tablespoons apple cider vinegar
1 teaspoon sugar
1/4 teaspoon celery seed
1/4 teaspoon onion powder

Mix well and refrigerate until ready to use.

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