Red Cabbage Antioxidant Salad

2 cups organic red cabbage, shredded*
2 inch organic leek white part only, shredded*


1 tablespoon raw organic apple cider vinegar
2 tablespoon cold pressed organic, extra virgin olive oil
1 organic garlic clove, minced
1/4 teaspoon organic thyme
1/4 teaspoon organic oregano
1/4 teaspoon organic basil
1/3 teaspoon Himalayan salt

* Use a food processor to shred both the red cabbage and the leek. Wash your hands right away since red cabbage can leave temporary stains on your hands.

Make the dressing by blending all the ingredients well together.

Add the dressing over the shredded vegetables.