Sprout Slaw

• 2 cups shredded green cabbage
• 1 cup shredded carrots
• 1/2 cup shredded red cabbage
• 4 cups of any combination of the following: onion sprouts, radish sprouts, alfalfa sprouts, crunchy sprouts like lentil or mung bean sprouts, garlic sprouts
• 1/2 cup dressing (see recipe)

1. Mix shredded vegetables and sprouts.
2. Add 1/2 cup dressing, and chill for 30 minutes.
3. (Moisture will seep from cabbage and sprouts.)
4. Check after 30 minutes, and add more dressing if necessary.
5. Let chill 1 to 1 1/2 hours more.

green cabbage, carrots, shredded red cabbage, combination, dressing

Taken from cooking.nytimes.com/recipes/1374 (may not work)