You will need a good French knife and a good box grater or a good shredder attachment to your food processor.
1 small head of green cabbage, shredded (knife)
1 small head of red cabbage, shredded (knife)
1 small head of napa cabbage, shredded (knife)
3 carrots, washed and shredded (large grate)
3 apples (Fuji, pink lady), peeled and shredded (large grate)
1 3-to-4 inch piece of ginger peeled and grated, (small grater) see note
1 bunch cilantro, tops chopped
2 tablespoons raw local honey
4 Valencia oranges, juiced
3 tablespoons rice wine vinegar (not raw), (could sub raw apple cider vinegar)
extra virgin olive oil to taste (We use an infused blood orange olive oil.)
toasted sesame oil to taste
wheat-free tamari or coconut aminos to taste
sea salt, ground coriander, black and white sesame seeds
Combine above ingredients in a large bowl and toss vigorously. Chill for an hour. Salad will keep for a week but will get progressively less crunchy.
Note: When grating ginger be sure to use the entire grated portion and squeeze the juice from the pulp fiber to really get the essence of the ginger
Recipe provided by our friends at www.theflavorchef.com.
