Red cabbage & carrot with dulse

What with sauerkraut, and then various slaws, it's been a week of cabbage in one form or tother. I rang the changes by using a different colour today. I think it's the crunch factor that keeps me interested - you simply can't gulp this down with your mind on other things: it demands attention. After chewing your way through a plateful, you can find yourself in another zone.