American chop suey | tangy carrot and cabbage salad

Ingredients

• 3 to 4 large carrots
• 1/2 small purple cabbage
• 2 to 3 green onions, cut fine
• 1/2 to 1 small cucumber
• 1/2 cup dried cranberries
• 5 to 8 ounces mixed baby salad greens
• 1/4 cup extra virgin olive oil
• zest and juice from 1 lemon
• 1 tablespoon dijon mustard
• 1 to 3 teaspoons umeboshi vinegar
• 1 to 3 teaspoons agave syrup
• fresh ground black pepper and salt

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Preparation

• Place the carrots, cabbage, green onions, cranberries and cucumbers into a large bowl and combine. Make a dressing from the oil, lemon juice and zest, mustard, vinegar and agave. Mix until smooth, then mix the dressing into the vegetables. Marinate in the refrigerator for 1 to 2 hours.Just before serving, add a few grinds of black pepper to the slaw mix and stir in. Taste for seasonings and adjust if necessary.Add the fresh salad greens to the bowl and carefully but thoroughly mix the salad together.

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