- 1 or 2 heads Napa cabbage or green cabbage, thickly shredded
- 1 bunch green onions, thinly sliced
- 4 carrots, shredded
- 1/2 cup raisins
- 1/2 cup chopped walnuts or almonds
- other veggies as desired: cherry tomatoes, small pieces of broccoli or cauliflower, etc.
- balsamic vinegar — start with 1/8 cup
- extra virgin olive oil — start with 1/2 cup
- salt & pepper
- 2 to 4 tablespoons of raw honey or raw agave syrup
Toss all vegetable ingredients — cabbage, green onions, carrots, raisins, nuts and other vegetables. Add dressing ingredients — balsamic vinegar, olive oil, sea salt, pepper and honey or agave. Toss. Adjust seasonings to taste. It is best to add dressing ingredients shortly before serving to keep cabbage crisp. Serve or chill.
© Copyright 2006 by Wardeh Harmon
About Wardeh
Shared a couple Mexican style favorites ’round our place- Mexican...
Take the guesswork out of what to fix, what to buy and what to prepare. This week:
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I made this last night and it was pretty good.
I did make it a smaller size, since I knew the kids would not eat it. When I sat it on the table, I thought it would be wonderful to have some grape tomatoes, but I didn’t have any. Not 10 minutes later the young man walks in from visiting a friend, with a large bag of grape tomatoes. God does provide. 
That’s just awesome, Michelle!