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.