Ingredients
- 3 cups shredded green cabbage
- ¼ cup sunflower seeds, lightly toasted
- ½ hazelnuts, lightly toasted and crushed
- ¼ cup coarsely chopped fresh mint
- 1/4 cup extra virgin olive oil
- 3 tablespoons pure maple syrup
- Zest of 1 lemon
- Juice of 2 lemons
- 1 garlic clove, minced
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Shredded cabbage, mint and hazelnut salad
Method
- Combine the cabbage, hazelnuts, sunflower seeds, and mint in a large serving bowl
- In a small jar with a tight-fitting lid, combine the olive oil, maple syrup, lemon zest, lemon juice, garlic, salt, and pepper
- Shake to thoroughly combine
- Pour the dressing over the salad and toss to coat well
- Let sit for about 20 minutes before serving
Comments
Thanks to McArthurs Berry Farm for providing the cabbage used in the demonstration at the market.
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