Prep time: 20 minutes if hand cutting, 10 minutes with food processor
Cook time: none but flavors improve with resting time a couple of hours
Ingredients:
2 1/2 tablespoons of flaxseed oil* (I recommend Barlean’s brand)
2 1/2 tablespoons of raw apple cider vinegar
2 1/2 tablespoons fresh lemon juice
1/4 teaspoon sodium free lemon pepper
Half small to medium head red or green cabbage cord, quartered, and finely sliced
Three stalks broccoli, crowns removed, peeled, and thinly sliced
4 carrots grated or thinly sliced
4 stalks celery, finely sliced
* you can also use extra-virgin olive oil
In a large bowl combine oil vinegar lemon juice and lemon pepper and whisk together to combine. Add the cabbage broccoli carrots and celery. Toss to coat with dressing. Refrigerate for several hours. This will keep up for a week if you keep it cold and tightly sealed
Yield 8 to 9 cups
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