First I shredded the cabbage in the food processor. I learned NOT to use the shredder blade, but to use the slicing blade, or you just get mush. You can see the tiny bits of cabbage on the side in the photo below from my failed shredding attempt. And I shredded -- this time shredding was ok -- some yellow squash and carrots, too.
Somehow I neglected to take a photo of the finished salad, so I'll add that when I make it again. Here's what I ended up doing:
1/2 medium head green cabbage, shredded (thinly sliced in food processor)
1 small red onion, thinly sliced (I forgot this, but will try it next time)
1 medium yellow squash, shredded
2 medium carrots, peeled and shredded
2 Tbs reduced sodium soy sauce
2 Tbs lemon juice
2 Tbs vegetable oil
2 Tbs grated fresh ginger*
1 Tbs rice vinegar
1 Tbs brown sugar
1 Tbs roasted sesame oil
1/4 tsp black pepper
1/3 cup slivered almonds (for nutrition and crunch)
chopped cilantro (I meant to add this, but forgot)
Prepare the vegetables and place in a large bowl. Combine the dressing ingredients (soy sauce through pepper) and pour over the vegetables. Toss well to mix. Add the almonds and cilantro; mix again.
* I coarsely chopped a chunk of ginger and then dropped the pieces into the food processor with the mixing blade running to get fine pieces. This recipe is easy with a food processor -- it uses 3 different blades, but you only have to wash the bowl once!