- 1 head of cabbage, thinly shredded
- 3 carrots, cut into matchsticks
- 2 scallions, minced
- 1 apple, cut into matchsticks
- 1 tsp. sea salt
Combine cabbage, carrots, scallions, apple and sea salt in a large mixing bowl. Work the salt into the vegetables by squeezing and pressing with your hands. Place vegetables into a salad press and apply pressure for 1-2 hours. If you do not have a salad press (not many people do!) you can leave the veggies inside the mixing bowl and place a dinner plate on top of them. Then, put a heavy pot filled with water on top of the plate. Let that press for 1-2 hours. Pour off water that releases from the vegetables. Can eat as is, or combine with Tahini Dressing to make a mayo-less cole slaw.
Mix the greens, sprouts and edible flowers in a large bowl. Whisk raspberry jam, local honey, oil, raspberry vinegar, and sea salt. Top salad with Raspberry dressing.
- 1/4 cup toasted sesame tahini
- 2 tbsp. shoyu
- 2 tbsp. brown rice vinegar
- 1/2 tbsp. maple syrup
- 1/4 cup water
Whip up ingredients in a food processor or blender.