My new client has requested some lunch items in addition to the dinner items I currently make her and her husband. So I found this salad recipe in Vegetarian Times magazine. I used the recipe as inspiration. The original used smoked almonds and a lime garlic chili sauce for the dressing, but I wanted to use up some ingredients that I had in the house already, which is why I choose the sliced almonds and made my own dressing.  The salad is in the to go container, all ready to go to work with my client.

Purple Cabbage Salad

1/2 head of purple cabbage, shredded

1 orange pepper, thinly sliced

1 cup pineapple, dice (use can used canned if pineapple is not in season)

1 cup frozen edamame, shelled and thawed

1/4 cup golden rainsens

1/4 cup sliced almonds

1 lemon

1 clove garlic, minced

1 tablespoon honey

3 tablespoon extra virgin olive oil

salt and black pepper

To make the salad: Combine first 6 ingredients in a bowl and toss together

To make dressing: Mix lemon juice, garlic and honey in a small bowl. Wisk in olive oil slowly and add salt and pepper to taste.

Toss the dressing with the salad and ENJOY!