Ingredients

The following ingredients have 10 Servings
  • 16 oz shredded purple cabbage ((1 small head))
  • 3 carrots (grated)
  • 1/3 cup chopped scallions
  • 1/4 cup raw sprouted pumpkin seeds (pine nuts are also great here.)
  • 4 Tbsp coconut sugar (you can also use a brown sugar substitute or regular brown sugar )
  • 1/3 cup red wine vinegar
  • 1/2 cup avocado oil (or olive oil)
  • 3 Tbsp orange juice
  • 1 vegetable or chicken-flavor bouillon cube
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper

Instruction

  • Remove the first couple outer layers of cabbage, wash and cut out the hard stem. Slice in half and then in quarters.
  • Slice thin strips of cabbage and place them into a large bowl.
  • Place the shredded cabbage, carrots, scallions, and pumpkin seeds into a large bowl.
  • In a jar or cruet, mix the coconut sugar, vinegar, orange juice, oil, bouillon cube (or chicken concentrate), garlic powder, salt, and pepper.
  • Close and shake until thoroughly mixed. You can also whisk the dressing in a bowl until combined.
  • Make sure that the bouillon is completely dissolved and pour the dressing over the salad.
  • Cover and refrigerate to let the flavors mix for at least 1 hour.
  • Can prepare early in the day or the day before serving. Toss well before serving, season with a little extra salt and pepper, if desired, and enjoy.