INGREDIENTS
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1/2 organic red cabbage
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1/2 organic white cabbage
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2 bunches continental flat leaf parsley
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1 bunch organic kale
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2 – 4 organic carrots
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8 – 12 green spring onions
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Dressing:
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1 cup cold pressed extra virgin olive oil
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1/4 cup raw cashews soaked for about 4 hours
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1/8 cup of fresh lemon juice or more to taste
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4 cloves garlic
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a pinch of Celtic sea salt