Red cabbage, carrot, beet salad
You may have noticed by now that most of the recipes that I enjoy to make are easy, fresh, and use few ingredients.Â This means that the key to good taste in all of them is high quality, tasty ingredients.Â If you start with sub par ingredients, the recipe will not shine.Â Local in season veggies will always make the recipes taste better.
Shred 4 cups of red cabbage with your mandoline slicer, or a sharp knife.
Peel and grate 4 carrots
peel and grate one medium sized beet
Chop up half a cup of washed cilantro, I use stems and all, you may want to use just the leaves but I'm not that picky.Â If you don't like cilantro, use parsley.
Toss above ingredients with half a cup of slivered almonds
Drizzle a quarter cup of Erin's favourite Asian dressing on top and serve
Drizzle a quarter cup of the Easy Peesy Lemon SqueezeyÂ dressing on top.