about 1 tbsp olive oil 2 cups shredded carrot (about 1 large carrot) 1 cup shredded green cabbage 2 eggs 1 tbsp tarragon, chopped 1/2 tsp crushed red pepper flakes 1 tsp salt (biggirlssmallkitchen.com)
A couple of side notes - This salad works nicely with shredded green cabbage or purple. (101cookbooks.com)
The tang is courtesy of the lemon and sesame oil vinaigrette in this salad made from a slaw of shredded green cabbage and carrots, diced red onion and mango, chopped raw almonds and sesame seeds served on a bed of romaine lettuce leaves along with baked tofu slices. (responsibleeatingandliving.com)