This was my first time to eat cabbage and bean sprouts. Turns out they were both not as scary as I had thought! They each were a touch bitter, but mixed with everything else made a tasty combination! This recipe made plenty for two plus enough for at least 4 more meals.
Remember to wash and spin your greens.
1/2 head red lettuce, torn into bite size pieces
1/2 head green lettuce, torn into bite size pieces
4 leaves red cabbage, cut into thin strips
2 carrots, shredded
2 cups bean sprouts
1 cup pecans
1 peach, cut into bite size pieces
Dressing
Mix together:
Olive oil
Balsamic vinegar
Ginger-thumb size, shredded
1 small scallion, diced
Salt and pepper-shake of each
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