This is my current favourite salad; I’ve been making it twice a week for three weeks.

Ingredients

Salad
Combine the following in a large bowl

1/2 head red cabbage, chopped (I like 1″ – 2″ strips of cabbage)
1 large red beet, grated
5-7 carrots, grated
1/2 apple, finely chopped (crispy, sweet apples are best)
3 tbsp sunflower seeds (raw or salted)

Dressing
I use a glass jar so I can shake it together, AND I can check the flavour from the dressing stuck on the inside of the lid.

3 tbsp apple cider vinegar
4 tbsp extra virgin olive oil
1 tsp sugar (I use demerara)
1/2 tsp salt
1 tsp cumin
ground pepper to taste

After making any desired flavour adjustments (ie. more sugar or salt), pour over salad and mix well. Letting the salad sit for an hour or two allows the flavours to mingle.

Serve on its own or garnish with your favourite soft goat cheese, fresh basil, or what ever you please.

Serves 4-6

Make it a meal

Add 1 cup chick peas, an extra tbsp sunflower seeds, and 1 tbsp ground flax for a dietarily complete and filling meal.

Leftovers

This salad works really well in a wrap with cheese, tomatoes, and greens.