Ingredients

The following ingredients have 5 Servings
  • 3 cups Green cabbage  (thinly shredded)
  • 2 cups Purple cabbage (thinly shredded)
  • 2 large Carrot (thinly shredded for color )
  • ¼ cup Pumpkin seeds
  • ¼ cup Sunflower seeds
  • ½ cup Cranberries
  • ½ cup Raisins
  • ½ cup Parmesan cheese (shaved )
  • ¼ cup Olive oil 
  • ¼ cup Lemon juice (or lime juice or rice vinegar)
  • 2 tbsp Brown sugar
  • ⅛ tsp Garlic powder ((or 1 small garlic clove minced) )
  • 1/4 tsp Kosher salt
  • 1/4 tsp Black pepper

Instruction

  • Dressing - In a small bowl or mason jar combine the lemon juice, olive oil, sugar, and garlic powder. Season with kosher salt and black pepper. Close the lid and give the jar a good shake. Or use a whisk to ensure everything is well combined. Set aside
  • Fruits - In a medium bowl combine the raisins and cranberries. Pour one cup of hot water over them. Leave to soften for 10 minutes then drain well and set aside.
  • Toast - In a saute pan over medium heat toast the sunflower and pumpkin seeds. Shake the pan often to prevent them from getting burnt. Set aside
  • Veggies - Chop the green and purple cabbage as thinly as you can. Thinly sliced the carrot too. Pro tip - I used a knife and cutting board but you can also use a food processor with the shredding attachment which is quick and easy
  • Assemble - To a large bowl, combine the shredded cabbage, carrot, parsley, drained fruits, toasted seeds, and shaved parmesan cheese. Pour the salad dressing. Toss well to combine. Taste and adjust seasoning.
  • Serve or store - This salad can be kept in the fridge for up to 2 days.