- 4 cups shredded cabbage (green, purple, or both)
- 1 large carrot , shredded
- Handful of fresh flat-leaf parsley , roughly chopped
- 1/2 avocado , sliced
- 2 tablespoons raisins
To prepare the dressing, combine all of the ingredients in a blender, starting with just 1-inch of fresh ginger, and blend until smooth. Add more ginger to taste, if desired, and set aside.
To prepare the salad, toss together the cabbage, carrots, and parsley in a large bowl and top with the sliced avocado and raisins.
- Top the assembled salad with 3 to 4 tablespoons of the lemon-ginger dressing and let it marinate for 5 to 10 minutes before serving. Store leftover dressing in an airtight container in the fridge for up to a week.
Recipe adapted from Detoxinista