Pumpkin Cabbage Slaw












 

 Pumpkin Cabbage Slaw
½ small Savoy cabbage, finely shredded cone #2
1 carrot, grated cone #2
2 cups raw pumpkin cone #2, #1
2 Apples cone #2
1 cup fresh parsley, chopped
1 green onion, finely chopped
¼ cup dried cranberries
¼ cup raw pumpkin seeds- toasted
Dressing:
1/2 cup raw cashews- soaked
1/2 cup water
Juice from 1 fresh lemon juice
2 tablespoons apple cider vinegar 
1 teaspoon agave syrup or maple syrup
1/2 teaspoon seasalt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dijon
1/4 teaspoon celery seed
1/2 cup tightly packed fresh parsley, basil or cilantro green
 INSTRUCTIONS: Add all ingredients to a large a mixing bowl. Set aside. In a separate bowl, add vinegar, oil, mayo, ginger, chilies, salt, pepper and Dijon mustard. Blend until well combined. Pour over reserved salad and stir well. Serve immediately, or refrigerate for a few hours to allow flavors to develop. This salad will keep for 2-3 days in the refrigerator.

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