1 head romanesco broccoli cut with
cone #3
1 cups thinly shredded white cabbage
cone #2
1 Fuyu persimmons cut cone #2
1 pomegranate – take out seeds
2/3 cup dried cranberries
1/3 cup toasted slivered almonds
dressing
1/2 cup vegan mayonnaise
Lots of lemon juice 1/2 cup
2 tablespoons minced fresh parsley,
optional
Combine all the ingredients in a
serving bowl and mix until well combined. Serve at once or cover and
refrigerate until needed.
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