Garden Slaw with Shredded Beet

Fresh and simple.  Your food processor will make short work of this.  Use the slicing blade for the cabbage, the shredding blade for the carrot and beet, and chop the parsley and green onion by hand.

1 bag angel-hair shredded cabbage OR
  1/2 green cabbage, very finely shredded
2 green onions, both white and green parts,
  thinly sliced
1 medium-sized beet, peeled and shredded
2 carrots, peeled and shredded
2 Tablespoons minced parsley

1 lemon, juice from
Extra-virgin olive oil
Kosher salt
Freshly-ground black pepper

Toss vegetables together in a bowl with lemon juice, drizzle with extra-virgin olive oil (use the amount that suits your taste), add salt and pepper to taste, and toss again thoroughly.  If you let it sit a little while at room temperature, tossing occasionally, before serving, the flavors will combine beautifully.