1/2 Head Purple Cabbage (about 2 cups) 1/2 Head Napa or Green Cabbage (about 2 cups) 4 large carrots (about 1 cup) 1 cucumber or 2 small zucchini, small dice Optional: Add Walnuts and dried cherries for a sweet and crunchy version Use a Large Mixing Bowl to shred. Wash everything. Use Grapefruit Seed Extract (GSE). About 20 drops in a sink filled with cool water. (GSE IS found in the supplement section at Whole Foods) Scrub or peel carrots. Shred each vegetable. Place each vegetable in a separate container until ready to mix for party. Small dice cucumbers or zucchini or both to add a different texture to salad. Right before going to the party, mix everything in one big bowl. Add dressing in 1/4 cup doses until you reach desired consistency. You could also bring the dressing on the side with a small ladle to allow attendees to “dress” as they see fit Herb Dressing (a great way to use up herbs) 1 cup olive or canola oil 1 cup white wine vinegar 1 cup fresh lemon juice (approx. 6 lemons) 1 tsp. dry thyme (1 Tbs. fresh) 1 tsp. dry marjoram (1 Tbs. fresh) 1 tsp. dry tarragon (1 Tbs. fresh) 1 tsp. dry basil (1 Tbs. fresh) 1 Tbs. dry parsley (2 Tbs. fresh) 1 clove garlic, minced (1 tsp. dry) 2 Tbs. Honey 1 tsp. sea salt Throw it all in a blender. If using fresh herbs, it will keep for up to two weeks, or up to one month if using dry herbs.
Originally published in the Santa Monica Daily Press print edition on June 28, 2008. Read the original PDF.