Remove the big stem by firmly gripping the bottom of the stem and running your pinched fingers along the stem pushing off the leaves.
Remove any tough, large veins that may be in the leaves. Compost stems.
Chop remaining leaves into fine thin strips.
Wash or remove outer layer of red and white cabbage.
Slice into thin strips and cut strips into bite sized pieces.
Wash, peel and grate carrots.
Toss all veggies in a large salad bowl.
Dressing
Add all ingredients in a jar and seal tightly.
Shake vigorously.
Taste and adjust accordingly.
To serve, mix dressing with slaw mix and top with toasted pepitas and cranberries.
Notes
To keep salad crunchy for several days, do not add dressing to the entire salad. Store dressing and salad separately in fridge and dress only amount needed for a meal.