1 bunch of organic collard greens: washed rolled and sliced extra thin
½ bunch of kale: washed, rolled and sliced extra thin
½ red cabbage: sliced thin
2 carrots: sliced thin
½ small onion: sliced thin
2 yellow squash: sliced thin
2-3 cloves of minced garlic
½ teaspoon sea salt (or to taste)
Splash of hot sauce or sprinkle of cayenne
3 tablespoons of agave nectar or honey
¾ bottle of Paul Newman’s Organic Balsamic Vinaigrette

Marinate for 2 hours or overnight