• image

For the salad:
1 medium Arrowhead cabbage, thinly sliced
1 apple, thinly sliced
1 medium carrot, shredded
4 radishes sliced

For the vinaigrette:
1 lemon, juiced
2 tbsp olive oil
1/2 shallot, minced
1 tbsp honey
salt and pepper to taste

Combine the salad ingredients and mix until uniformly distributed. For the vinaigrette – combine the ingredients and either whisk quickly in a bowl or shake in a fully-sealed jar until emulsified. Toss the salad and the vinaigrette and allow to rest at least half an hour for the flavors to meld.

This recipe can be made up to 24 hours in advance.

Recipe adapted from Mixed Greens Blog

 Related Posts