Raw Cabbage Salad

Raw Cabbage Salad


1 head of Napa cabbage, chopped
2 small beets, raw and sliced julienne style (If you prefer a sweeter taste, roast the beets prior to slicing)
¾ cup cup peas, raw
1 cup carrots, shredded
Handful of Parsley, chopped for garnish


½ Beet
½ cup Cilantro loosely packed
2 small Garlic cloves
1 tbsp. Ginger
3 tbsp. Peanut Butter
4 tbsp. Tamari
4 tbsp. Rice Vinegar
4 shakes of Umi Plum Vinegar
1 tsp. Parsley
1 tbsp. Toasted Sesame oil
1 tbsp. Scallions

Combine all ingredients in a food processor and blend into a smooth liquid. Then pour over dry ingredients and mix. Refrigerate for at least 1 hour before serving (the longer it sits the better).


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