Mexi-Fresh Salad

• 1/2 heads Napa Cabbage
• 4 stalks Green Onions
• 1 cup Cilantro
• 6 whole Radishes
• 2 Tablespoons Fresh Lime Squeezed Lime Juice
• 1-1/2 Tablespoon Extra Virgin Olive Oil
• 1-1/2 Tablespoon Rice Or Apple Cider Vinegar
• 1 pinch Salt
• 4 whole Carrots

1. Thinly slice napa cabbage, white portion of green onions and radishes. Grate carrots. Chop cilantro.
2. Mix ingredients in a bowl with a fork and add lime juice, olive oil and vinegar over salad. Add salt, to taste.
3. The fresher the salad, the more crisp the vegetables. If you want more of a coleslaw texture, chill overnight and mix before serving. This salad is best served at room temperature.
4. *Substitute lemon juice for the lime juice and toasted sesame seed oil for the olive oil for a wonderful Asian-inspired salad!

cabbage, stalks green onions, cilantro, radishes, lime squeezed, olive oil, rice, salt, carrots

Taken from tastykitchen.com/recipes/salads/mexi-fresh-salad/ (may not work)