No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!
Colorful Cabbage Salad
For the dressing:
3⁄4 cup apple cider vinegar
1⁄4 cup cold pressed extra virgin olive oil (or less)
1⁄4 cup coconut nectar (or agave, honey, etc.)
Sea salt and freshly cracked pepper, to taste
For the salad:
1 medium red cabbage, cored and thinly sliced
1 medium sweet onion, thinly sliced
1⁄4 cup flat leaf parsley, chopped
2 oranges, cut from the membrane
About 2 1⁄2 hours before serving, whisk the dressing in a large bowl. Add the cabbage, onion and parsley. Toss well. Supreme the oranges. Gently toss into the salad. Cover and refrigerate, tossing occasionally during its 2 hour rest. Serve.