Seed Slaw with Miso Herb Dressing

 

For the Salad:
1/4 cup golden raisins

¼ cup craisins- cranberries

1/4 cup raw pumpkin seeds, toasted in skillet on medium heat until browned
1 /4 cup raw sunflower seeds- soaked
2 cups shredded red cabbage cone # 4,2

1 cup Kale chiffinode

1 carrot shredded cone #2

1 golden beet cone #2

1/2 cup flat leaf parsley, mint, basil chopped

Lemon zest

Dressing

1 cup loosely packed cilantro or basil

2 Tbsp white miso paste

1/4 cup olive oil

¼ cup water

1/4 cup lime juice (~2 limes) or lemon

1/2 tablespoon dijon mustard

1/2 tablespoon honey or maple syrup

1/2 jalapeno, coarsely chopped (optional)

1 small clove garlic, minced

Sea salt and pepper to taste

Directions

Puree everything in a blender until smooth.

In a large bowl combine cabbages, carrot, kale, beets, fresh herbs and seeds and raisins. Add dressing and serve.