This (ever so slightly adapted) recipe comes from a wonderfully fun and colourful cookbook Power Vegetables. It's as simple as can be, delightfully crunchy and bright, and allows the flavour of the vegetables to shine. We had it atop a very loose interpretation of memelitas, and it was the perfect meal on a hot summer's eve.
Wash carrots and then, using a vegetable peeler, peel long ribbons into a bowl.
Stack the cabbage leaves on top of one another and remove the toughest part at the bottom of the stem (I created a small triangle cut). cut the cabbage leaves to create thin ribbons. Add the the bowl of carrot peelings.
Thinly slice the green onion stalks and add to the cabbage and carrots. Toss with lime and salt.
Serve with tacos, memelitas, in a chicken wrap, or simply on its own.