½ tsp. salt
1 tbs. fresh lime juice
1 tbs. light olive oil
1 tbs. minced onion
1 tbs. minced fresh ginger
1 tbs. honey
2 tbs. ACV (Apple Cider Vinegar)
Equal parts veggies enough to fill a 9x13x3 inch dish. I used veggies that wouldn't get soggy in dressing.
1 small head of cabbage, chopped (about 3-4 cups)
2 large carrots (spiraled)
2 cups Sprouts
1/2 cup mix of sesame/flax/sunflower/pumpkin seeds
1/2 cup shredded fresh ginger
1. Spiral the carrots, toss them together with the cabbage and sprouts in a bowl and set aside.
2. Process all the dressing ingredients in a food processor until smooth.
3. Toss the veggies with the dressing and store in the fridge for up to a week. The salad should be eaten chilled.
Ideas for Eating:
Eat it throughout the week either by itself or mixed with pre-roasted chicken. Add spinach for an extra boost of healthy goodness and flavor! I tried it with hard-boiled eggs and it was delicious. My husband Bob raved about adding sardines to it. To each their own!