Ingredients
1 pound
carrots 1
head of red cabbage 2 tablespoons
sunflower seeds 2 tablespoons
sesame oil 1⁄2 cup
dried cranberries 1
lemon (juiced) 1
orange (juiced) 1⁄3 cup
extra virgin olive oilYields:
Instructions
Place the sesame oil in a pan and brown the sunflower seeds, stirring gently and avoiding over cooking. Set aside. Shred the carrots and cabbage in a food processor. Place in a bowl and add the sunflower seeds and dried cranberries. Blend the lemon and orange juices with olive oil, and add salt to taste. Combine with the salad and serve. (Recipe #705)