Passover Fresh Beet Root Salad In Honey Dressing

Wash and dry vegetables. Remove the tough core of the cabbage and lay the cabbage cut side down. Using a very sharp large knife, shred the cabbage finely (all shredding and grating may also be done in a food processor). Remove and transfer to a serving bowl or platter.

Grate carrots and beets on the medium side of a grater. Arrange the carrots, beets, sprouts, raisins, scallions, and apple on top of or along side the cabbage.

(All salad ingredients may be prepared several hours in advance, and kept in separate plastic bags or containers covered tightly with plastic wrap in the refrigerator. Sprinkle a little lemon juice over the apple and diced avocado (if using) to prevent darkening.)

Before serving, whisk the lemon juice, oil, and honey in a small bowl. Season with salt and pepper and pour over the salad, or pass the dressing separately, if desired.