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.