- 1 fennel bulb, sliced thin
- 2-3 carrots, diced
- 1/4 head purple cabbage, sliced thin
- 1/2 bunch cilantro, chopped
- 3 scallions, cut into thin diagonals
- 1/4 bunch parsley, chopped
- 2-3 tbsp. apple cider vinegar
- 1 tsp. local honey
- 1/8 tsp. sea salt
- 1/4 cup olive oil
- Dash of freshly ground black pepper
Combine vegetables and herbs in a large salad bowl. Whisk apple cider vinegar, honey sea salt, olive oil and a dash of ground black pepper. Toss salad with dressing and serve.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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