10 cups chopped romaine lettuce (1 head)
5 cups shredded cabbage (1/2 head)
2 cups grated carrots (2 carrots)
Wash romaine under cold running water and allow to drain in colander. Add cabbage and carrots. Place all in large bag and refrigerate until ready to use, up to 3 days.
Optional toppings: dried herbs, tomatoes, cucumbers, onions. We recommend serving with flavored vinegar.