Good morning, from Boulder!
March has officially arrived, and spring is in the air.  Doesn't matter that we'll have more snow, they're spring snows, the trees love the moisture, and these snows melt fast.  Spring means gardening, as well, which makes me think of fresh vegetables.  The slaw below is very spring-like.  Fresh, crisp, and delicious.  Hope you enjoy!
To Your Good Health!



SIMPLY,  SURPRISING  SLAW
Cabbage slaw has been a staple in our family for years.  But, this easy, delicious version brings a light, freshness to traditional slaw.  Because it is so quick to make, and fresh is important here, I recommend making enough for one meal at a time.    NIGHTSHADE, GLUTEN AND LACTOSE FREE  Serves 2-3.

½ large head green cabbage, coarsely chopped
½ cup Italian parsley, coarsely chopped
5-6 radishes, sliced top to bottom (for more color)
Salt and black pepper, to taste
Good olive oil
White wine vinegar

Combine the cabbage, parsley, radishes, salt and pepper.  Then, toss with desired amounts of olive oil and white wine vinegar.   Serve immediately.