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Red Cabbage & Carrot Salad 2

Print Recipe
Course Salsas, Salads & Slaws
Servings 12 servings

Ingredients
  

  • 1 pound carrots
  • 1 head of red cabbage
  • 2 tablespoons sunflower seeds
  • 2 tablespoons sesame oil
  • 0.5 cup dried cranberries
  • 1 lemon juiced
  • 1 orange juiced
  • 0.333333 cup extra virgin olive oil
  • salt to taste

Instructions
 

  • Place the sesame oil in a pan and brown the sunflower seeds, stirring gently and avoiding over cooking. Set aside. Shred the carrots and cabbage in a food processor. Place in a bowl and add the sunflower seeds and dried cranberries. Blend the lemon and orange juices with olive oil, and add salt to taste. Combine with the salad and serve.  (Recipe #705)