I had the following CSA loot to work with: cabbage, carrots, celery, scallions, red onion, wilted green leafy things,* and soon-to-wilt cilantro. I also had leftover salsa. A quick scan of the refrigerator shelves revealed a jar of artichoke bruschetta. I decided: why not combine the joys of salsa & slaw, and ooo-la-la it with artichoke dressing?
Traditionally, a slaw consists of lots of cabbage and some carrots. I used a peeler to peel the entire carrot into slivers. The cabbage I sliced super fine, perhaps a millimeter in depth, but the length was long, possibly six inches. I added the pre-made salsa (onions, peppers, tomatoes, cilantro, and jalapeno -- also diced). On the theory that you can't have too much cilantro, I chopped up more. I used one teaspoon of the artichoke bruschetta along with a splash of olive oil to dress it all. And of course, I added more salt. I love salt as much as life itself.
I was tempted to add a sliced plum, but it's akin to coaching a monkey to ride a bicycle on a tightrope --- adding one more thing will send the whole thing crashing. And I have to eat my mistakes, unlike those celebrity chefs on TV.
I scooped up my slaw with Garden of Eatin Blue Chips, which I prefer because they contain 2 g fiber per serving. So I can justify chips and salsa as a nutritional supplement.
**The leafy things wilted because I didn't know what to do. I threw those into a vegetable broth project, together with onions, celery, and carrots.