1/4 to 1/2 head of red cabbage, thinly sliced
2 three inch beets, peeled and grated
4 to 5 large carrots, or equivalent amount of smaller ones, peeled and grated
1/8th of a red onion thinly sliced
1/4 to 1/3 cup of black olives, sliced (I use Natural Values brand with no ferrous gluconate, so really they’re brown olives)
1 four inch pickle, finely diced (Bubbies)
2 french breakfast radishes, thinly sliced (three or four standard, or leave out)
1/3 cup un-hulled sesame seeds, toasted on the stove top
(I’m sure this would be delicious with chickpeas too. But, I was out, so that’s just a guess.)
Toss everything together except the beets, add those in last to prevent dying too much of the salad red.
Serve over quinoa, preferably cooked in vegetable broth, but would be fine plain too.
And drizzle with Lightened Up Tahini-Lemon Garlic Dressing. Delicious!