Serves 4-6 as a side dish
1 small head cabbage, cored and shredded
2 carrots, grated – peeled, if you prefer
4 green onions, thinly sliced
1 red bell pepper, sliced thin and cut into inch-sized pieces
1 daikon radish, quartered lengthwise and then thinly sliced crossways
½ c chopped Italian parsley
For the dressing:
Lemon juice & zest of 1 lemon
4 oz olive oil
Salt and pepper to taste
1 Tb dijon mustard
1 Tb honey
1 tsp red pepper flakes
With a fork, in a small bowl, whisk together the dressing ingredients. In a larger bowl, toss together the vegetables, then add the dressing and toss well to incorporate.