Shredded Salad

We love salad.  It's an almost daily visitor to my dinner table.  But there's only so many ways you can combine greens, tomatoes and cucumber before you get, well, a little bored.  Last night I went for a shredded veggie salad with a homemade sweet dressing.

To the bowl add:
1/4-1/2 head of thinly sliced cabbage
1 zucchini, grated
2 carrots, grated
Edamame, cooked according to package directions

In the blender combine:
1/2 cup extra virgin olive oil
1/4 cup raw honey
1/4 cup apple cider vinegar
1 TBSP dijon mustard
1/4 white onion, chopped

Blend on high, then add a pinch of sea salt and 1 TBSP poppy seed, pulse the blender a few times to mix those in.
Dressing recipe, slightly modified, from Green Smoothie Girl, Robyn Openshaw.

Toss the salad with the dressing and chill until ready to eat.