by Jeannette Ordas of Everybody likes Sandwiches

I'm on a bit of a salad bender right now....well, it's more like a slaw kick, really. Just because it's dark out and you are most likely wearing mittens, doesn't mean we should be forgetting about the salads. Cabbage, carrots and daikon are always in season so why not make use of all this colourful goodness and add some raw vegetables to your winter diet.

This slaw makes a great one-dish meal, packed with colour and flavour. Throw in some extra protein (shredded chicken or cubes of tofu) to make it really substantial. Or pair it with an Asian noodle soup if you need a bit of warmth to go alongside all of this crunch.

Colourful Vegetable Slaw with Pineapple & Ginger Vinaigrette
1/2 purple cabbage
1 large carrot
1 small daikon radish
2 green onions
1/2 c fresh pineapple, diced
1/3 c toasted almonds, roughly chopped
1/2 c shredded chicken or diced tofu (optional)

vinaigrette
2" piece of ginger, minced
1 clove garlic, minced
4 T canola oil
1 lemon juiced
2 t cider vinegar
2 T soy sauce
1 T honey
1 t toasted sesame oil
1 t sriracha
salt & pepper, to taste

Using a sharp knife, thinly slice the cabbage and place in a large bowl. Grate the daikon and carrot with a box grater and add to the bowl. Slice the green onions on the diagonal and add them in too, along with the pineapple cubes. Toss salad well.

In a small jar, add in the dressing ingredients and shake well until combined. Pour over salad, give it one final toss to coat all the vegetables and sprinkle toasted almonds over top and serve.