Ingredients
Units
- 1/2 head of red cabbage, shredded (about 4 cups shredded)
- 1 medium jicama, peeled and julienned (about 2 cups julienned)
- 1 fuji apple, julienned (skin on, about 1 cup julienned)
- 3 scallions, white and 2 inches of the green, finely chopped
- 1/4 cup raw, hulled sunflower seeds
- 1/4 cup raw, sliced almonds
- Juice of one lime (about 1 1/2 tbsp)
- 2 tbsp flaxseed or macadamia nut oil
- 1/2 tsp sea salt
Instructions
Combine all ingredients in a large bowl, chill at least 10 minutes in the refrigerator to allow all of the flavors to combine.
Store in the refrigerator covered, up to 3 days.
Prepare once, eat 2 or 3 times: I make a large batch of this salad to eat for meals and snacks during the following few days.
Notes
- The scallions can easily be left out if you don’t care for onion flavor, or substituted with 3 tbsp finely chopped red onion for a bolder flavor.
- I prefer the taste and texture of a fuji apple here, but any kind can be substituted.
- Green cabbage tastes great in this salad too, just won’t turn it pink.