Red Cabbage Antioxidant Salad

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

1 tbs raw organic apple cider vinegar
2 tbs cold pressed organic, extra virgin olive oil
1 organic garlic clove, minced
1/4 tsp organic thyme
1/4 tsp organic oregano
1/4 tsp organic basil
1/3 tsp 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.