1/4 cabbage
1 sour apple
1 medium beet
2 carrots
2 Tbsp lemon juice
2 Tbsp white wine vinegar
Tarragon to taste
Black pepper to taste
1 tsp Dijon mustard

Grate all the produce and mix in a big ziplock bag. Whisk or otherwise forcefully blend the lemon juice, vinegar, tarragon, black pepper, and mustard.

Pour the oil-free dressing into the bag. Shake up the salad and the dressing. Refrigerate until it's time to eat.

Cabbage in a sour dressing keeps very well.

Makes 2 P90X2 vegetable servings.