Minced Veggie Slaw

• I highly recommend a food processor for this recipe, as it will make a long, arduous chopping process go by in a matter of minutes. 

• Start by shredding the cabbage using the slicer attachment on a food processor. I cut cabbage into approximately eighths so that it fits easily into my food processor. I use a 1/4 slicer attachment. 

• Similarly, slice onions and jalapeños using the same slicer attachment (if you don't like heat, you can leave out the jalapeños). 

• Use a shredding/grater attachment on your food processor to shred carrots, radishes, and any other root crop you want into the mix (Again, this is very flexible, so experiment with what you like). 

• If you choose to add cilantro or other fresh herbs, chop these by hand and add last. 

• Mix ingredients thoroughly and store in a large bowl in your fridge for 5-7 days to use as needed. 

This is how I make sure that there is always a readily available bowl of mixed veggies that I can easily add to almost any meal to help round it out. Some ways that I use this mix include; 

• Add lime juice and salt to taste, massage these together (Optionally add a dollop of sour cream) and use it as a taco topper. 

• Add soy sauce and rice wine vinegar and use as a side or garnish for stir fry. 

• Mix with eggs, flour, and spices to make a variation on Okonomiyaki, a Japanese vegetable-based pancake (recipe coming soon!).