Ingredients:
- 4 cups each thinly sliced & cross-chopped white cabbage (discard hard cores, outer leaves)
- 4 cups each thinly sliced & cross-chopped purple cabbage (discard hard cores, outer leaves)
- 3 cups fresh arugula (or fresh baby spinach), coarsely chopped
- 1 large sweet red or orange pepper (organic), thinly sliced and cross-chopped
- 1⁄4 cup scallions, green tops only, minced
- 2 large mangos, peeled and chopped finely
- 1/2 cup fresh cilantro, minced (okay to use tender stems)
- 1⁄2 cup sunflower seeds
- 1⁄2 cup pumpkin seeds
- 1⁄2 cup freshly-squeeze lime juice
- 3⁄4 cup extra virgin olive oil
- Sea salt
- Ground pepper to taste (light)
Directions:
Mix all ingredients together and blend well (easiest with your hands so you can knead and squeeze the cabbage to tenderize and marinate it for a full ~3 minutes).
Ideally, refrigerate at least 2 hours and then allow to warm up at room temp a bit before serving for maximum flavor. The fruit juice mixes in and sweetens the dressing – delicious!
You can stir in baby shrimp or serve alongside fish; the flavors are very complementary.
Vegan/Vegetarian/GF/DF/Paleo
