INGREDIENTS
2
Celery hearts
4
Carrots
2
Fuji apples
1/4 cup
Green onions
2 1/2 cups
Nappa cabbage shreds
1
Shallot
1 tbsp
Honey
1/16 tsp
Cayenne pepper
1
Sea salt and fresh ground pepper
2 tbsp
Cider vinegar, unfiltered
1/4 cup
Grape seed or canola oil
3/4 cup
Walnut, toasted
1 tbsp
Water