American chop suey recipe | tangy carrot and cabbage salad

Ingredients

• 3 to 4 large carrots
• 1/2 small purple cabbage
• 2 to 3 green onions, cut fine
• 1/2 to 1 small cucumber
• 1/2 cup dried cranberries
• 5 to 8 ounces mixed baby salad greens
• 1/4 cup extra virgin olive oil
• zest and juice from 1 lemon
• 1 tablespoon dijon mustard
• 1 to 3 teaspoons umeboshi vinegar
• 1 to 3 teaspoons agave syrup
• fresh ground black pepper and salt