|10 min||0 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. 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.
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.
To add more protein, add 1/4 cup - 1/2 cup of cooked quinoa, lentils or chickpeas
(see package instructions)
Store leftover dressing in an airtight container in the fridge for up to a week
is a nutrient dense, low-calorie food and provides an excellent source of vitamin C, folic acid,, and calcium