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Tangy carrot and cabbage salad
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| Tangy carrot and cabbage salad serves 10 | |
| 3 to 4 large | carrots, peeled and coarsely grated |
| 1/2 small | purple cabbage, core removed, finely shredded |
| 2 to 3 | green onions, cut fine |
| 1/2 to 1 small | cucumber, sliced into thin spears (opt. but refreshing) |
| 1/2 cup | dried cranberries |
| 5 to 8 ounces | mixed baby salad greens |
| 1/4 cup | extra virgin olive oil |
| zest and juice from 1 | lemon |
| 1 tablespoon | dijon mustard |
| 1 to 3 teaspoons | umeboshi vinegar, (to taste) |
| 1 to 3 teaspoons | agave syrup or other sweetener, (to taste) |
fresh ground black pepper and salt (if needed)
One to two hours ahead, prepare the carrots, cabbage, onions and cucumbers. (The cabbage should be halved lengthwise, leaving you with two identical halves. You will only need one half.) Place the carrots, cabbage, green onions, cranberries and cucumbers into a large bowl and combine.
Make a dressing from the oil, lemon juice and zest, mustard, vinegar and agave. Mix until smooth, then mix the dressing into the vegetables. Marinate in the refrigerator for 1 to 2 hours.
Just before serving, add a few grinds of black pepper to the slaw mix and stir in. Taste for seasonings and adjust if necessary.
Add the fresh salad greens to the bowl and carefully but thoroughly mix the salad together.
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