health food salad

My friend Randi inspired this fridge-clean-out salad, but this also reminds me of the salads you find at a food coop salad bar or health food restaurant—in the best possible way. Feel free to add whatever you may have in the back of your refrigerator—limp celery or part of a head of fennel, thinly sliced on a mandoline, are very welcome.

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Step 1

PREP: Cut 1 head cabbage into quarters and remove a bit of the white core with a paring knife. Use your mandoline to shave the cabbage, very thinly, right into a big bowl. Use the julienne attachment to julienne 4 carrots, or you can use the bigger holes on a box grater.

Step 2

ASSEMBLE AND SERVE: Toss in 2 handfuls sprouts, 1 cup (145 g) raisins, 1 cup (140 g) sunflower seeds, ¼ cup (40 g) hemp seeds, and 1 tablespoon poppy seeds. Toss with a big pinch of salt, a couple tablespoons oil, and start with the juice of ½ lemon, but you may need a bit more, depending on how big your cabbage was. Serve with lemon wedges.