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, dried

  2 tbsp or 18g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Soymilk

  Original and vanilla, unfortified

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

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