1 medium-large stalk or crown broccoli (10 oz), pulsed several times in processor to shred (3.5-4 cups)
4 cups shredded cabbage (any mixture of red and green)
1 heaping cup shredded organic carrots
½ cup diced organic red bell pepper
4 organic green onions- green and white part, chopped
½ cup organic raisins or dried goji berries
1 pinch Celtic or Real Salt

Toss all of the above in a large bowl and chill (allowing this to be cut and chill for at least 40 minutes prior to eating brings optimal nutrient availability). While the vegetables are chilling, mix the dressing ingredients in high powered blender (if using a regular blender, you may need to shred the ginger prior to adding it).

Dressing:
½ cup raw tahini
1 inch square size fresh organic ginger about .5 oz (no need to peel if organic)
2 T. vinegar (coconut vinegar, rice wine vinegar, Mirin or a mixture)
2 T. wheat-free tamari
1 T. pure maple syrup
1 tiny scoop (1/32 tsp.) Omica Organics Stevia
Black pepper to taste
3 or more T. pure water to thin (2 at prep time and more as needed before dressing salad)

Blend all of the dressing ingredients until smooth. Chill. At least 20 minutes before serving, thin the dressing again if necessary. Pour the dressing over the chilled vegetable mixture and toss until well coated. Leftovers keep well for several days.

Optional Serving Suggestions: To add a crunch on top, serve with some Coconut Bacon Crumbles (see YouTube or website for recipe) or some raw, dehydrated nuts or seeds.