Ingredients

1 head cabbage, green or purple, grated (by hand or food processor)

6 carrots, washed, and grated (leave on the peel)

Dressing:

1 tbsp olive oil

1 tbsp apple cider or rice vinegar

1 tbsp maple syrup

1 tbsp low sodium soy sauce or alternative (coconut or Bragg’s aminos)

Directions

Combine all dressing ingredients in the bottom of the salad bowl and whisk together with a fork.

Add shredded cabbage and carrots, then toss to combine.

This salad marinades in the fridge with time and the taste gets better and better each day, as the cabbage and carrot become more pickled in the dressing.