| Prep | Cook | Ready in | Servings | |
| 10 min | 0 min | 10 min | 1 |
| 2 cup shredded | Red cabbage |
| 2 cup shredded | Green cabbage |
| 1 large | Carrots (shredded) |
| 4 green onion (stem) | Green onion, scallion, ramp (chopped) |
| 1/2 cup | Parsley, fresh (about a handful, roughly chopped) |
| 1/2 avocado(s) | Avocado |
1. To prepare the salad, toss together the shredded cabbage, carrots, and parsley in a large bowl and top with the sliced avocado and raisins.
2. Top the assembled salad with 3 to 4 tablespoons of the lemon-ginger dressing (shown in notes) and let it marinate for 5 to 10 minutes before serving.
| Vegetables | 9.2 |
Lemon Ginger Dressing (makes 1 1/2 cups)
3/4 cup freshly squeezed lemon juice
1/2 cup extra-virgin olive oil
1 to 1 1/2-inch knob of fresh ginger , to taste
1 clove garlic
2 tablespoons raw honey
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.
Quick Tips;
To add more protein, add 1/4 cup - 1/2 cup of cooked quinoa, lentils or chickpeas
(see package instructions)
Storage:
Store leftover dressing in an airtight container in the fridge for up to a week
Nutritional Highlights:
Cabbage
is a nutrient dense, low-calorie food and provides an excellent source of vitamin C, folic acid,, and calcium
