Ingredients:

  • 4 cups white cabbage, finely shredded (approx. 450g)
  • 4 cups red cabbage, finely shredded (approx. 450g)
  • 2 large carrots, julienned
  • 0.5 cup fresh cilantro, chopped
  • 3 scallions, thinly sliced
  • 0.5 cup toasted pumpkin seeds
  • 0.25 cup extra virgin olive oil
  • 3 tbsp apple cider vinegar
  • 1 tbsp fresh lemon juice
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Shred the white cabbage and red cabbage as thinly as possible using a sharp chef's knife or mandoline to achieve an 'angel hair' thickness.
  2. Place the shredded cabbage in a large mixing bowl. Sprinkle with a pinch of salt and gently massage the leaves with your hands for 60 seconds until they appear glossy.
  3. Add the julienned carrots, sliced scallions, and chopped herbs to the cabbage mixture and toss to combine.
  4. In a small jar or bowl, whisk together the olive oil, apple cider vinegar, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified and opaque.
  5. Pour the dressing over the salad and toss thoroughly. For optimal flavor, refrigerate for 30 minutes before serving.
  6. Just before serving, garnish with the toasted pumpkin seeds to ensure maximum crunch.