Dressing
1 large apple, cored, peeled and diced
1 tablespoon brown rice syrup
1 tablespoon white miso
1 tablespoon brown rice vinegar
1 tablespoon high quality olive oil
1/4 cup apple juice
1/4 cup fresh basil, chopped (we use locally grown Olivia's Garden)
sea salt, to taste

Slaw
1 1/2 cups of green cabbage, shredded
1 1/2 cups of purple cabbage, shredded
1 cup of carrots, shredded
1/4 cup walnuts, finely chopped and toasted
1 tablespoon high quality apple cider vinegar

Combine dressing ingredients in a food processor or blender.  Puree until smooth.  Add to slaw ingredients, mix well.  Refrigerate for at least an hour to let the flavors blend.