Cabbage, Carrot, Sprout & Apple Salad

I wasn't going to post this; it's just a salad, I thought. But after I found myself making it for the fourth time in two weeks I have to say it's a good salad. Nice and crunchy and juicy. You could dress it up some more with some nuts and dried cranberries if you liked, but it's perfectly good as-is.

2 to 6 servings
20 minutes prep time



Make the Dressing:
1/3 cup hazelnut or sunflower seed oil
1/3 cup cranberry juice
1/3 cup raspberry vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Dijon mustard

Whisk together in a bowl or shake in a jar. The jar is a better idea, as there will likely be some left over.

Make the Salad:
2 1/2 cups shredded green cabbage
1/2 cup shredded red cabbage
1 medium carrot
1 1/2 cups sunflower sprouts, chopped finely
1 1/2 cups pea sprouts or other micro-greens, chopped finely
2 medium apples

Shred the two cabbages and put them in your salad bowl. Peel and grate the carrot and add it too. Chop the sprouts and mix them in. Wash the apples, quarter and core them, then chop them up and throw them in. Toss with as much of the dressing as seems good to you.




Last year at this time I made Chocolate-Chip Peanut-Butter Cookies.