Half head green cabbage chopped
1 cup green beans chopped into bite size pieces
1 whole red onion finely chopped
1 yellow zucchini/squash chopped

Chop all the vegetables and toss into a bowl.
(you can eat green beans raw- no problem- I prefer to blanch them in boiling water for a few minutes, then rinse in cold water. That way the deep green color is preserved.
The yellow squash can also be eaten raw. However I sauteed the chopped squash in a little oil with a couple of minced cloves of garlic until browned lightly)

Links to the dressings used for this salad in the Oct 15 2010 cooking class.
Balsamic Vinaigrette
Ginger Miso Dressing