One celery stalk
One radish (or two or three)
Small portion of a head of red cabbage
Handful of parsley
Dried cranberries or other dried fruit
Finely grate together the carrot, celery, radish, apple, red cabbage and parsley.
Combine the dressing ingredients separately and add to the salad just before serving.
Then, also just before serving, add the toppings.
Pairs Well With
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I call this recipe Yoga Salad because I got it from a book called Yoga for Women by Nancy Phelan and Michael Volin. It has a beautiful mix of colors to look at and a fresh, sweet taste.