Asian-Style Cole Slaw

This is a light, delicious, and somewhat sweet version of cole slaw. My 8-year-old, who can't stand normal cole slaw, likes this version. It is a very refreshing summer side dish and goes very well with Chicken Satay
http://grainfreefoodie.blogspot.com/2009/08/chicken-satay-with-peanut-sauce.html

INGREDIENTS:

2 medium cabbages
1 large carrot
1/2 sweet onion
1-2 ribs of celery, optional

For the dressing:
1/4 cup balsamic vinegar *
1/4 cup cider vinegar
4 T honey
1 1/2 tsp salt
6 T olive oil
about 1-2 tsp grated fresh ginger root
handful of chopped cilantro, optional

*Balsamic vinegar is not legal on the official SCD list, but with the note that real balsamic vinegar is fine, it's just that most of what you get here in the US is not actually balsamic vinegar. I'm pretty sure that what I have is real and my family seems to tolerate it fine. If you are concerned, you could either use all apple cider vinegar, or there are recipes for SCD replacements for balsamic vinegar around.

METHOD:

Shred the cabbages in a food processor (I use the thin slicing blade), or finely cut by hand. Grate the onion and carrot. If using the celery, slice thinly and add to the veggies. Place all the veggies in a large bowl.

Combine the ingredients for the dressing and pour over the veggies. Mix in the cilantro if using. Taste and add salt if needed.