1/2 organic red cabbage
1/2 organic white cabbage
1 bunch organic kale
2 bunches continental flat leaf parsley
2 to 4 organic carrots
8 to 12 green spring onions [u]Dressing[/u]:
1 cup cold pressed extra virgin olive oil
1/4 cup raw cashews, soaked for about 4 hours
1/8 cup fresh lemon juice, or more to taste
4 cloves garlic
pinch Celtic sea salt
1. Individually chop the salad ingredients in your food processor. Transfer to and toss in a salad bowl.
2. Blend the dressing ingredients in your blender at high speed.
3. Pour the dressing on the salad and toss to coat. Add in more lemon juice, olive oil and sea salt to taste to reach your perfect blend.
Source of recipe: I wrote this recipe.