Cabbage Salad

Ingredients

• Cabbage

  Raw

  2 cup, shredded or 140g

• Red cabbage

  Red, raw

  1 cup, shredded or 70g

• Cabbage

  Savoy, raw

  1 cup, shredded or 70g

• Carrots

  Raw

  1 medium or 61g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Currants, zante

  Dried

  4 tbsp or 36g

• Pumpkin and squash seed kernels

  Seeds, dried

  2 tbsp or 16g

• Sunflower seed kernels

  Seeds, dry roasted, without salt

  2 tbsp or 18g

• Sesame seeds

  Seeds, whole, dried

  2 tbsp or 18g

• Soymilk

  Original and vanilla, with added calcium, vitamins a and d

  4 tbsp or 61g

• Apples

  With skin

  1 large or 223g

• Cashew nuts

  Nuts, raw

  ½ cup or 69g

• Vinegar

  Cider

  1 tbsp or 15g

• Currants, zante

  Dried

  1 tbsp or 9g

Directions

1. In a large bowl, combine the shredded cabbages, grated carrots, sliced peppers, currants for salad, pumpkin seeds, sunflower seeds, and half of the sesame seeds. Toss well to combine.
2. Toast the remaining sesame seeds in a pan over medium heat for 4 minutes, shaking the pan frequently.
3. In a blender, combine the soymilk, apple slices, cashews, cider vinegar, remaining currants, and toasted sesame seeds. Blend until smooth, adding additional soymilk to thin if needed.
4. Add the dressing to the salad mix, toss to combine well, and serve.