Eat your veggies!

I saw a pretty winter salad on my weekly email from Splendid Table and I realized that I had some of the ingredients on hand, but not all. I did have, however, some worthy substitutions so I just made up my own take on this very healthful, yummy slaw.

• 1/2 small green cabbage
• 2 carrots
• 4 radishes
• 1/2 cucumber
• 1 cup (150 g) shelled frozen edamame

For the Lemony Avocado Dressing

• 1 small avocado
• 2 tablespoons fresh cilantro
• 1/4 cup (60 ml) water
• 2 tablespoons lemon juice
• 1/4 teaspoon sea salt

1. Shred all the vegetables either by hand or using a food processor fitted with the shredding blade.

2. Bring a small pot of water to a boil. Cook the edamame in boiling water for 3 to 4 minutes. Strain and rinse in cool water to stop the cooking process.

3. Combine all the shredded vegetables in a large bowl along with the edamame.

4. For the dressing, combine all ingredients in a food processor and blend until silky smooth.

5. Add the lemony avocado dressing to the vegetables and toss well.

Word to the wise, if you are only serving a couple people you should cut this in half and only put dressing on what you are going to eat. Once it's in the dressing for a while the salad loses its crunch and gets soggy--not that appetizing!