This week’s red cabbage makes a colorful slaw!  Shred the cabbage, add a bit of chopped onion, chopped cooked beets, sweet and hot red peppers.  Dress with a simple sweet-sour vinaigrette: cider vinegar, olive oil, organic agave syrup, salt and pepper and a touch of garlic.  Shake well and toss with slaw!  Edible nasturtium flowers add a festive garnish.