Connecticut Cole Slaw

• 3 small heads of locally grown green cabbage, cored and shredded or sliced into thin strips, about 2 packed cups
• 1 medium local a

Combine the cabbage, apple, and raisins in a bowl. Sprinkle lightly with sea salt and pepper. Using two spoons, toss to combine. In a separate bowl, combine the vinegar, mustard, olive oil, and honey. Whisk to blend. Pour the dressing evenly over the salad, using a rubber spatula to scrape the bowl of the dressing. Using two spoons, toss well to coat evenly. Taste for seasonings.