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Crunchy Carrot, Cabbage, Currant, And Jicama Salad Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasCrunchy Carrot, Cabbage, Currant, And Jicama Salad Recipe - Cooking Index

Crunchy Carrot, Cabbage, Currant, And Jicama Salad

Type: Vegetables
Courses: Salads, Vegetarian

Recipe Ingredients

3 tablespoons 45mlApple cider vinegar
3 tablespoons 45mlSoy mayonnaise
1 tablespoon 15mlMaple syrup
2 teaspoons 10mlBrown mustard
1/2 cup 55g / 1.9ozSunflower seeds
2 cups 220g / 7.8ozShredded carrot
2 cups 474mlShredded jicama
1 cup 237mlShredded red cabbage
1/3 cup 20g / 0.7ozCurrants
  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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