Cabbage Salad with Currants, Spiced Pumpkin Seeds and Apple Cashew Vinaigrette Recipe

Cabbage Salad with Currants, Spiced Pumpkin Seeds and Apple Cashew Vinaigrette

A delightful assortment of texture and a great use of autumn’s freshest ingredients.

Total Time20 Minutes
Yield
DifficultyAdvanced

Cabbage Salad with Currants, Spiced Pumpkin Seeds and Apple Cashew Vinaigrette

Dietary Interests

Gluten-Free, High Fiber, Low Sodium, Vegan, Vegetarian

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Submitted by

Dr. Fuhrman

Ingredients

2 cups 230 g green cabbage, shredded
1 cup 115 g red cabbage, shredded
1 cup 115 g savoy cabbage, shredded
1 red bell pepper, stemmed, seeded, julienned
1 carrot peeled, grated
¼ cup 35 g dried currants
2 Tablespoons 30 g spiced pumpkin seeds, see note
2 Tablespoons 15 g sunflower seeds, unsalted
1 apple seeded, cored, grated
¼ cup 15 g fresh parsley leaves, chopped

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Chef's Note

To make roasted, spiced pumpkin seeds, combine 2 cups raw pumpkin seeds, 3 Tablespoons cashew butter, 1/2 Tablespoon apple cider vinegar, 1 Tablespoon tomato sauce, and a pinch each: chipotle powder, cayenne pepper, cinnamon, and cumin. Bake for 5 hours at 105 degrees F. Save extra roasted spiced pumpkin seeds for another use.

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