|10 min||0 min||1|
|2 cup shredded||Red cabbage|
|2 cup shredded||Green cabbage|
|1 large||Carrots (shredded)|
|1/2 cup||Parsley, fresh (about a handful, roughly chopped)|
|4 green onion (stem)||Green onion, scallion, ramp (chopped)|
To prepare the dressing, combine all of the ingredients in a blender, starting with just 1-inch of fresh ginger, and blend until smooth. Add more ginger to taste, if desired, and set aside.
To prepare the salad, toss together the cabbage, carrots, and parsley in a large bowl and top with the sliced avocado and raisins.
Top the assembled salad with 3 to 4 tablespoons of the lemon-ginger dressing and let it marinate for 5 to 10 minutes before serving. Store leftover dressing in an airtight container in the fridge for up to a week.
Lemon Ginger Dressing (makes 1 1/2 cups)
To add more protein, add 1/4 cup - 1/2 cup of quinoa, lentils or chickpeas