Rating5/5 (from 2 ratings)5
Yield3 Small Servings
As always, use organic ingredients ; )
1/4 chopped cabbage (wait to chop until the rest is done to preserve the sulfur content)
1 medium tomato
For a less liquidy dressing, remove the juicy seeds. I like to keep it in and use the leftover dressing on other veggies.
3 medium sized, finely chopped garlic cloves
1 tsp finely chopped, fresh ginger
1 tsp raw honey (substitute with agave if needed)
1/4 tsp dry mustard powder
1 TBS fresh lemon juice
2 TBS Nama Shoya
1TBS extra virgin olive oil
Mix together all the ingredients for the dressing, chop up the tomato into strips, chop or tear the cabbage and mix it all together in a large bowl - that's it! Pair it with some dehydrated buckwheat crackers (again I cheated and bought some from Cafe Gratitude) and save the leftover dressing to marinate other veggies for lunch tomorrow! MmMMMmmmMm!
GlitterGirl's ThoughtsBy GlitterGirl
Don't let the bland colors in the picture fool you - This is a super easy cabbage salad adapted from a recipe at www.WHFoods.org. It doesn't take that long to make and you can use the dressing with any veggies on hand as it is delicious and mixes well with just about anything!
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