1/2 cup fresh flat-leaf parsley ( or dill or basil, or a combo- and chives are nice too)
8 ounces chopped broccoli
1 cup shredded purple cabbage
1/4 cup finely sliced or diced red onion
1/2 cup sliced and quartered radishes (watermelon radishes are pretty)
1 cup sliced (or matchstick) salad turnips ( or sub sliced Turkish cucumber)
Garnishes: sunflower seeds or hemp seeds, avocado, sprouts, fresh Italian parsley leaves
Make the dressing: Place dressing ingredients (except parsly) in a blender and blend until very smooth. If you need a tablespoon more of water to get the blender going- so be it. Add the Parsley. Blend until chopped. Place in the fridge -this is best chilled. You can make this ahead, will last 3-4 days refrigerated.
Make the salad: Finely chop the broccoli and place in a large bowl -you should have about 4 cups. (Broccoli stems are ok, as long as they are finely chopped.) Add the cabbage, radishes, onion, turnips.
Add most of the dressing (you will not need all- BUT at the same time, you want this really creamy and coated very generously!) Season the salad with more salt and pepper to taste.
Before serving sprinkle with hemp or sunflower seeds, add sprouts, parsley leaves and avocado if you like.
Salad will keep 2-3 days in the fridge ( without the avocado).
THE DRESSING WILL MAKE MORE THAN YOU NEED for the salad, but I doubled it here so it blends more easily in a blender.