3-4 cups thinly sliced green cabbage
3-4 cups thinly sliced red cabbage
4-5 large carrots, peeled or shredded
3-4 green onions, sliced into thin rounds
Use either a food processor with the slicing disc to cut the cabbage or slice it thinly with a sharp knife. For the carrots, use a vegetable peeler to make wide, thin strips or shred them. Place all salad ingredients into a large bowl and toss together.
To make the dressing, add all ingredients to a blender, or use an immersion blender in a glass jar, and blend on high for 30 seconds. Pour dressing over salad, toss, and serve.
Yield: 6 servings
Recipe from “Nourishing Meals” by Alissa Segersten and Tom Malterre