Purple Cabbage Salad

This salad is based on the three essential vegetables which should always be in your refrigerator; celery, carrots, and leek or onion. Many variations are possible, but you can use this recipe as a basic framework to build on. I like to make this salad a few hours or a day ahead so that the flavors have a chance to develop.


1 medium purple cabbage, thinly sliced
1 rib celery, sliced into crescents
1 carrot, sliced into thin half moons
1/3 cup sliced leek, white and green parts
1 handful chopped parsley, cilantro, or arugula
2 tablespoons olive oil
juice of 2 or 3 lemons or limes
1 teaspoon maple syrup or honey
1/2 teaspoon umeboshi vinegar* (or 1/4 tsp sea salt)
1/2 teaspoon oregano or marjoram

1. In a large bowl, blend olive oil, lemon/lime juice, maple syrup, umeboshi vinegar, and herbs.
2. Add vegetables and toss well.
3. Taste and adjust seasoning.
Preparation time: 10 minutes

Variation:
Add slices or chunks of ruby red grapefruit or navel orange; omit lemon/lime juice.

*Umeboshi vinegar is available in natural food stores and Japanese grocery stores.