By Stacey Amagrande
½ head green cabbage, cored and shredded
3 carrots, cleaned and shredded
8 radishes, tops and tails removed, shredded
20 snap peas, cut thin on bias
2-3 stalks green onion, cut thin on bias
½ cup (about 20 leaves) fresh basil, leaves stacked, rolled up and sliced thin a.k.a. chiffonade
¼ cup almonds, toasted, slivered
handful dried cranberries, optional
For the dressing:
3 T Red Wine vinegar
1 T honey
pinch crushed red pepper
salt and fresh ground black pepper to taste
1/4 cup EVOO
Put all the veggies, herbs, nuts and cranberries in a large bowl.
In a small bowl and place all the dressing ingredients in EXCEPT EVOO. Whisk the base of the dressing together, then whisk in the EVOO while drizzling it in slowly. Whisk until combined, the pour over the salad and toss well!
This light and refreshing salad can be served as is or here are some great add in ideas: white beans, sundried tomatoes, black olives, mozzarella cheese, cooked shrimp or chicken, rice noodles, penne pasta. You are only limited by your imagination.