Ingredients
- ½ large heads red cabbage, thinly sliced (about 8 cups)
- 1 large fennel bulbs, sliced
- 2 large carrots, sliced diagonally then into strips
- ½ small red onions, thinly sliced
- 3 blood oranges, peeled and segmented (or chopped)
- 1 cup chopped parsley
- 1 cup raw almonds, roasted and chopped
- 1 medium blood oranges, juiced (about 6 tablespoons)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons raw apple cider vinegar (or champagne vinegar)
- 2 teaspoons finely chopped fresh thyme
- ½ teaspoons sea salt
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