Crunchy Carrot, Cabbage, Currant, And Jicama Salad

Recipe Ingredients

3 tablespoons	45ml	Apple cider vinegar
3 tablespoons	45ml	Soy mayonnaise
1 tablespoon	15ml	Maple syrup
2 teaspoons	10ml	Brown mustard
1/2 cup	55g / 1.9oz	Sunflower seeds
2 cups	220g / 7.8oz	Shredded carrot
2 cups	474ml	Shredded jicama
1 cup	237ml	Shredded red cabbage
1/3 cup	20g / 0.7oz	Currants
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a small bowl, place the vinegar, soy mayonnaise, maple syrup, and brown mustard; whisk well to combine, and set aside.

In a non-stick skillet, place the sunflower seeds; cook over medium heat for 4 to 5 minutes or until fragrant, remove them from the pan, and set aside.

In a large bowl, place the shredded carrot, jicama, red cabbage, and currants, and toss well to combine. Add the reserved dressing and sunflower seeds, season to taste with salt and pepper, and toss gently to thoroughly coat the vegetables with the dressing.

Cover and chill for 1 to 2 hours to allow the flavors to blend. Toss salad again before placing in individual airtight containers with lids for transport.

This recipe yields 4 cups.

Variation: You can substitute raisins for the currants and other nuts for the sunflower seeds.

Source:
The Vegan Chef at http://www.veganchef.com

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