Creamy Cabbage Coleslaw

For The Salad:
½ cup peeled and shredded carrots
½ cup shredded radish
2 cups finely shredded green cabbage
2 cups finely shredded red cabbage

For The Dressing:
2 tablespoons raw apple cider vinegar
2 tablespoons Nama Shoyu, (or Tamari, or Braggs)
2-4 cloves garlic, peeled and minced
One 2-inch piece of ginger, peeled and grated
Approximately 1 ¼ cups olive oil (1 cup is usually fine)

In a large mixing bowl, combine all of the salad ingredients and toss to mix thoroughly

To make the dressing, in a high speed blender, combine the vinegar, Nama Shoyu, garlic and ginger. While the blender is running, add the olive oil gradually in a steady stream until the dressing thickens and emulsifies. Pour the dressing over the salad, mix well and serve.

It’s even better the next day.

From RAWvolution, by Matt Amsden