A Rustic Red Slaw


½ Head of Shredded Red Cabbage
½ Medium Red Onion Sliced Thin
2 Large Red Radishes Sliced and Halved
1 Small Red Bell Pepper Diced
1 Shredded Red Carrot
½ Cup of White Rice Vinegar
½ Cup of Extra Virgin Olive Oil
2 Tsp of Paprika
1 Tsp Onion Powder
1 Tsp Garlic Powder
½ Tsp of Oregano
Salt and Pepper to Taste

Put all of the cut vegetables in a large bowl. In another small bowl whisk all of the dressing ingredients together
and then pour it over the slaw and toss well. Refrigerate for at least 3 hours tossing occasionally before plating.
Yields 4-6 servings