1 head green cabbage, sliced very thin
1 red pepper, sliced very thin
1 carrot, shredded
1/2 cup golden raisins
3/4 cup sugar
1 tsp salt
2/3 cup olive oil
1 tsp dry mustard
1 cup apple cider vinegar
1. Combine the first five ingredients (through and including the raisins) in a bowl.
2. In a small saucepan, mix the other ingredients and bring to a boil. Reduce to a simmer and stir until all the sugar dissolves.
3. Pour the vinaigrette over the slaw and toss.
Note: While not strictly necessary, we recommend refrigerating the slaw and serving it cold.