Jim and Brenda Forsyth run Suskwa Valley Farm in the beautiful Suskwa valley, east of New Hazelton.
Emily’s Zippy Cabbage Salad
Doesn’t get any simpler than this fresh, tasty salad!
- 1 cups shredded cabbage
- Juice of half a lemon (or 1-2 tbsp lemon juice from concentrate)
- 1 cups shredded beets
- 1-2 inches shredded ginger root
- 1 cup shredded carrots
- Handful toasted seeds/nuts and dried cranberries or raisins
Emily doesn’t measure very much and recommends that you just throw all the ingredients together. The cabbage mellows after it has been soaking in the lemon juice and ginger overnight. Make the salad the day before you are going to eat it and let the flavours mingle.