Bean-Slaw with Green & White Zucchini

Directions

1. Bean-Slaw
2. Cut onion in half, then thinly slice. Over the top of the onion slices cut into thirds. Repeat the other onion half. Put into a large container with a leakproof lid. Pour vinegar, about 1/4 cup over the onions and let sit about 15 minutes.
3. Then add beans. Stir and let sit again.
4. Slice the cabbage using the green outer leaves if not too badly damaged. Put on top of the garbanzo beans and add salt, about 2 teaspoons, spreading over the cabbage. Rest again.
5. Add bell pepper and salami.
6. Slice the zucchini thin. My green one was about 10 inches long and the peeling was soft so I used it without removing the peeling. The white one was much fatter so I sliced and then quartered it.
7. Put everything into the container, add pepper and your spices. Add about 1/3 cup olive oil. Seal tightly, then shake container, turning upside down and shaking which breaks down the cabbage.
8. Taste the spices and salt, adjust if needed. We like a stronger vinegar flavor so add more olive oil if you need it. You can also add a spoon of honey if you want a sweeter dressing.
9. Put in the fridge to cool for about 3 hours or more.

1. Bean-Slaw Dressing
2. NOTE Spices: Since spices are best used up within 6 months, I usually have a spice blend leftover. I used a lamb spice because it had rosemary, garlic and parsley in it to keep with the Italian theme, but anything is fine. Just check if it has salt in it before you add the salt above.
3. NOTE 2 Cherry Tomatoes, cut in half. Regular tomatoes have too much juice so I wouldn't use unless you drain them first.