Recipe by: Kisa Reinke
Featured on Tuesdays with Thomas on 11-8-22
- 2 lbs Shredded carrots
- 1 head sliced Napa cabbage
- 1/4 head shredded red cabbage
- Wild Huckleberry Balsamic
- California raisins (Note – they absorb the balsamic dressing, so they get soggy if added ahead of time. If you don’t like the texture, add raisins just before serving.)
- Mix and enjoy!
I batch prepare my food on Sunday afternoons and never fail to make this salad. It lasts all week! At first it was just carrots, raisins, salt and your Balsamic. But I am always trying to increase color in my dishes so I boost the nutritional value. I found adding Napa cabbage, a few orange blossoms from our grove, and some red cabbage added not only nutrition, but more texture and crunch. I hope you like this recipe too!