Purple Cabbage and Fresh Vegetable Salad
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A crisp, colorful salad perfect alongside mujaddarah or shakshuka. All components can be prepped ahead.

Ingredients
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**Vegetables**

- 550g purple cabbage (about 3/4 small head), finely shredded
- 200g Persian or English cucumbers, diced
- 200g firm tomatoes, diced
- 150g carrots, grated
- 100g radishes, thinly sliced
- 80g red onion, very thinly sliced

**Dressing**

- 45ml (3 tablespoons) olive oil
- 30ml (2 tablespoons) balsamic vinegar
- 15ml (1 tablespoon) lemon juice
- 1 small garlic clove, very finely minced
- Fresh black pepper to taste
- 2 teaspoons nutritional yeast
- Optional: 1 teaspoon dried oregano

Method
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1. **Prep All Vegetables**

   - Shred cabbage finely
   - Dice cucumbers and tomatoes into 1cm cubes
   - Grate carrots
   - Slice radishes thinly
   - Slice red onion very thinly, soak in cold water for 10 minutes

2. **Make Dressing**

   - Combine all dressing ingredients in a jar
   - Shake well to combine

3. **Storage Setup**

   - Use separate containers for each vegetable
   - Line containers with paper towel
   - Store all components in refrigerator

4. **Assembly Per Serving**

   - Combine vegetables in bowl
   - Add 1-2 tablespoons dressing
   - Toss well
   - Let sit 5 minutes before eating

Notes
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- Makes approximately 6-8 servings
- All prepped vegetables will last 3-4 days when stored properly
- Dressing keeps for up to 1 week
- Once assembled with dressing: eat within 2 hours