Ingredients
- 1 red cabbage
- 1 bunch carrots
- 1 cup parsley, chopped
- 1 cup mint, chopped
- 1 cup dried fruit (e.g. figs, dates, raisins, prunes, cherries, etc)or currants (chopped)
- 1 cup pumpkin seeds
Dressing
- 1/4 cup olive oil
- 1/4 cup lemon juice + zest
- 1 tbsp honey or maple syrup
- 1 clove garlic, minced
- 1 tsp cinnamon
- 2 tsp cumin
- 1 1/2 tsp salt (to taste)
- Pinch cayenne, optional
- 2 tsp rosewater, optional
Instructions
- Whisk all dressing ingredients together and set aside.
- Using a mandolin or very sharp knife, slice the cabbage as thinly as possible.Place in a very large bowl.
- Slice the carrots horizontally into rounds, or as desired, add to bowl.
- Add chopped parsley, mint and dried fruit.
- In a dry skillet over medium heat, lightly toast the pumpkin seeds until fragrant. Remove from heat and set aside.
- Pour dressing over the veggies and herbs and toss well. Add pumpkin seeds and fold to combine.
- Season to taste (the salad may need more salt at this point). Let stand at room temperature for about 30 minutes, toss before serving and enjoy.
Notes
Recipe adapted from My New Roots
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