12 oz shredded cabbage
1 granny smith apple (thinly sliced into strips)
1 cup shredded carrots
1/4 cup red onion (thinly sliced)
1 medium cucumber (thinly sliced into strips)
2 tablespoon fresh chives (chopped)
1 tablespoon fresh dill (chopped)
1/3 cup of chopped walnuts
1/2 cup freshly squeezed lime juice
3 tablespoon cannabis-infused extra virgin olive oilCa
2 tablespoon organic honey
1 tablespoon organic apple cider vinegar
1/4 teaspoon fresh ginger (minced)
2 cloves of garlic
2 tablespoon diced shallots
1 tablespoon low-sodium organic soy sauce
1 teaspoon sesame oil
Salt and pepper to taste
To begin, thoroughly wash all of the fruits and vegetables (excluding the ginger, red onion, shallots and garlic).
Next, shred the cabbage using a mandolin and add the cabbage to a large salad or mixing bowl.
After, shred the carrots and add them to the bowl.
Slice the apple, onion and cucumber into thin slices and toss them into the salad.
Chop the chives into small pieces and add 2 tablespoons to the salad.
Add 1 tablespoon of freshly chopped dill to the salad.
Finally, add the chopped walnuts to the salad and give everything a good toss – set the salad to the side for now.
To begin, mince the ginger, garlic and shallots and then add these 3 ingredients to a food processor or blender.
Next, add the lime juice, cannabis-infused extra virgin olive oil, honey, apple cider vinegar, organic soy sauce, sesame oil, salt and pepper to the blender and blend all the ingredients on high until thoroughly combined.
Pour the dressing over the cabbage salad, give everything a good toss and allow the salad to marinate in the refrigerator for at least 30 minutes prior to serving.
Serve and enjoy! Any leftovers can be stored in an air-tight container in the refrigerator for up to 4 days.
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