courtesy of My New RootsDressing Ingredients
3 Tbsp. cold-pressed olive oil
3 Tbsp. lemon juice + zest
1 Tbsp. liquid sweetener (raw honey or maple syrup) 1 clove garlic, minced
1 tsp. ground cinnamon
2 tsp. ground cumin
pinch cayenne, if desired
2 tsp. rosewater (optional, but delicious)
1 1⁄2 tsp. sea salt (to taste)
1 cup / 140g pumpkin seedsSalad
1 red cabbage /1kg
1 cup / 150 g dried black mission figs, chopped
1 bunch purple carrots / 500g (regular orange carrots are fine) 1 cup each chopped parsley and mint, leaves onlyMethod
- Whisk all dressing ingredients together and set aside.
- Using a mandoline or very sharp knife, slice the cabbage as thinly as possible. Place in a very large bowl. Slice the carrots horizontally into rounds, or as desired, add to cabbage. Wash the herbs well, spin dry, dice the parsley (including stems) and mint (leaves only). Add to the bowl.
- In a dry skillet over medium heat, lightly toast the pumpkin seeds until fragrant. Remove from heat and set aside.
- Pour dressing over the veggies and herbs and toss well to coat. Add pumpkin seeds and fold to combine. Season to taste (the salad may need more salt at this point). Let stand at room temperature for about 30 minutes, toss before serving and enjoy.