Here's a crisp and crunchy autumn slaw recipe without a drop of mayo. Fresh and simple and gluten-free, with good-for-you cabbage, apples and carrots. Change out the golden raisins with dried cranberries for an unexpected twist.

2 heaping cups chilled washed green and purple cabbage, shredded thin

1 Golden Delicious apple, peeled, julienned

1 carrot, julienned

Half a smallish red onion, sliced thin (may omit)

1/4 cup golden raisins or dried cranberries

3-4 tablespoons avocado oil or olive oil, as needed

1 tablespoon apple cider vinegar or rice vinegar, to taste

1 tablespoon pure maple syrup or organic raw agave nectar, to taste

1/2 teaspoon caraway seeds or poppy seeds

1/2 teaspoon dill

Sea salt and fresh ground pepper, to taste

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1. Toss the shredded cabbage, apple, carrot, red onion and golden raisins into a large bowl and stir to mix.

2. Drizzle with the avocado oil or olive oil- enough to coat lightly, but don't drown it.

3. Sprinkle with vinegar, maple syrup, caraway, dill. Toss to coat. Taste test- does it need sea salt and pepper? A drop more oil? Adjust the seasoning to your liking.

Serve immediately.

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Makes 4 side servings.

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