Cabbage Salad

Ingredients

• Carrots

  Raw

  1 medium or 61g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Cabbage

  Raw

  2 cup, shredded or 140g

• Red cabbage

  Red, raw

  1 cup, shredded or 70g

• Cabbage

  Savoy, raw

  1 cup, shredded or 70g

• 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

  1 tbsp or 9g

• Soymilk

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

  ⅓ cup or 81g

• Apples

  Without skin

  1 large or 216g

• Cashew nuts

  Nuts, raw

  4 oz or 113g

• Balsamic vinegar

  1 cup or 255g

• Sesame seeds

  Seeds, whole, roasted and toasted

  ⅓ oz or 9g

• Currants, zante

  Dried

  1 tbsp or 9g

Directions

1. Peel and grate the carrot. Slice the red bell pepper into thin strips. Mix all salad ingredients together, up to and including the first three seeds.
2. In a high-powered blender, blend the soymilk, peeled and cored apple, cashews (or 1/4 cup cashew butter), and balsamic vinegar until smooth. Toss with the salad.
3. Lightly toast the sesame seeds in a pan over medium heat for 4 minutes, shaking the pan frequently.
4. Garnish the salad with currants and the lightly toasted sesame seeds.

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