Carrot Salad Serves 42 cups grated Carrots                    Snap Peas, tipped and chopped 1/4 to 1/2 cup Fennel,         both sliced thin    1/2 cup Red Cabbage 1 Spring Onion            both sliced thin     1 Green Garlic 2 Lemon Verbena Leaves, chopped            1/2 tsp Salt EW Lemon is great Zest from 1 Lemon                        Juice from 1 Lemon 1 tsp Maple Syrup                        Pepper to taste

Put all the ingredients into a bowl large enough to work with your hands.  Massage all the vegetables to work the dressing ingredients in, this will also help release a little juice from the vegetables. A couple of notes.  I made this without the cabbage because I wanted to try it on its own, but I definitely think the salad would be terrific with a little red cabbage, and since it is in your box it is another way to use your red cabbage.  I also thought you could add some toasted nuts or sunflower seeds or even some dried fruit.  I kept the amount of Lemon Verbena and Fennel on the low side for those who might not absolutely love those flavors as I didn’t want them to overpower, but to simply enhance.  Try it and add more according to your personal preference.