This is a great colorful side dish any time of year, but the purple and orange look - plus the fact that I served it on mischief night - made me name it for the holiday.
1 bag shredded purple cabbage
1 large carrot
2 tb lime juice
2 tb grapeseed oil
2-3 sprigs fresh mint
Fresh ground pepper
Empty cabbage into large bowl. Shred carrot on top. Strip mint leaves, tear any large ones and add to vegetables in bowl. In a separate dish, whisk together liquids and pepper. Pour over vegetables and toss to combine.
If you need more liquid, I recommend adding lime juice first and then if it is still too dry, a little more oil. Grapeseed oil definitely works best with this due to its thinner consistency and very light flavor. You could substitute olive oil, but I would use a little more lime juice to balance it out.