Floating Olive Branch
Chimichurri Coleslaw with Champagne Vinaigrette


2 tablespoons Champagne Wine Vinegar 

1/4 cup Arbequina Extra Virgin Olive Oil 

1 1/2 teaspoons Chimichurri Seasoning Blend 

2 tablespoons honey 

1 teaspoon Fleur de Sel 

3 cups savoy cabbage, finely shredded 

1 1/2 cup red cabbage, finely shredded 

1 cup carrots, peeled and finely julienne  

1/2 cup radish, finely julienne  

1/2 cup celery, finely julienne 

1/2 cup scallions, finely julienne 



Place vinegar, olive oil, seasoning, honey, and salt in a large bowl and whisk to combine the vinaigrette. Add the savoy cabbage, red cabbage, carrots, radish, celery, and scallions to the bowl, and toss to coat and combine. Refrigerate for 30 minutes to chill before serving.