We found this recipe on Dr. Fuhrman’s website. The crunch and snap of the cabbage is really refreshing and fresh. We added a little extra red wine vinegar because we like slaw that is a little on the tart side. Really great recipe!
Serves: 4
Preparation Time: 15 minutes
INGREDIENTS:
SALAD
- 2 cups green cabbage, grated
- 1 cup red cabbage, grated
- 1 cup savoy cabbage, grated
- 1 carrot, peeled and grated
- 1 red pepper, thinly sliced
- 4 tablespoons currants
- 2 tablespoons raw pumpkin seeds
- 2 tablespoons raw sunflower seeds
- 1 tablespoon unhulled sesame seeds
DRESSING
- 1/3 cup soy, almond or hemp milk
- 1 apple, peeled and sliced
- 1/2 cup raw cashews or 1/4 cup raw cashew butter
- 1 tablespoon Dr. Fuhrman’s Spicy Pecan Vinegar [we used red wine vinegar]
- 1 tablespoon currants
- 1 tablespoon unhulled sesame seeds, lightly toasted*
INSTRUCTIONS:
Mix all salad ingredients together.
In a high-powered blender, blend soy milk, apple, cashews and vinegar and toss with salad.
Garnish with currants and lightly toasted sesame seeds.
In a high-powered blender, blend soy milk, apple, cashews and vinegar and toss with salad.
Garnish with currants and lightly toasted sesame seeds.