1 to 1 and 1/2 pounds of peeled and shredded carrots
3 cups or so of thinly sliced cabbage (green, napa or savoy)
1 medium red onion very thinly sliced
2 stalks of celery thinly sliced (or red bell peppers)
If you have more carrot and less cabbage or would like more celery, go for it. If you do not have cabbage, romaine is an excellent substitute.
Toss with the honey citrus vinaigrette: