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. Combine the green, red, and savoy cabbages with the grated carrot, sliced red bell pepper, 4 tablespoons currants, pumpkin seeds, sunflower seeds, and half of the sesame seeds in a large bowl; toss to mix evenly.
2. Toast the remaining sesame seeds in a dry skillet over medium heat, shaking the pan frequently, until fragrant and lightly golden, about 4 minutes. Let cool briefly.
3. Blend the soymilk, sliced apple, cashews, cider vinegar, the remaining 1 tablespoon currants, and the toasted sesame seeds until smooth. If needed, add a splash more soymilk to reach a pourable consistency.
4. Pour the dressing over the salad and toss until everything is evenly coated. Serve right away for the best crunch.