Difficulty rating: 1 chef's hat (out of 5)
Prep/Total Time: 30 minutes
In a small bowl, whisk together vinaigrette ingredients until emulsified and let stand while you chop the veggies.
Finely chop or shred cabbage and kale into thin ribbons. Peel and grate carrots and beets. Finely chop parsley or cilantro.
In a large bowl toss the rainbow of veggies and vinaigrette together until well mixed and serve.
Feel free to substitute or omit any vegetables. Play with adding other seasonal vegetables, like red and orange bell peppers, sweet potato matchsticks, and snaps peas. For a zestier salad, add 2 finely chopped apples and 2 teaspoons of lemon juice!
Local Foods Recipes
A collection of meals and snacks that are healthy, tasty, easy-to-prepare, culturally-significant, and feature seasonal, locally-sourced ingredients.
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