Cabbage Salad Fresca

• 1 cabbage, head of
• 4 green onions, chopped with tops
• 1 broccoli, head of (optional)
• 3 carrots (if desired...adds nice color)
• 1 cup slivered almonds, toasted
• 1 tablespoon sesame seeds, toasted
• 1 cup sunflower seeds
• 1/2 cup olive oil
• 1/4 cup apple cider vinegar (I use Braggs because it has the Mother ( )
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground pepper
• 1 1/2 tablespoons poultry seasoning
• 1 1/2 tablespoons mexican blend seasoning (Morton & Basset)

1. Toast your seeds and nuts and set aside.
2. Shred cabbage if not buying store bought shredded.
3. Shred broccoli and carrots (if desired).
4. Combine cabbage, onions, broccoli and carrots and set aside.
5. For the Dressing:
6. Combine Olive Oil, Vinegar, Sugar, Salt, Pepper and Spices.
7. Whisk or shake till mixed well.
8. Before serving, pour the dressing on the cabbage mixture. Add the nuts/seeds. Also consider adding cooked chicken if desired (my favorite way of eating it).
9. Note: Regular white vinegar is fine.
10. Note: I'm guessing on the amount of Poultry and Mexican Blend because I just add a little at a time until it tastes the way I want. In the past, I have also substituted portions of the sugar out for Xylitol and/or Stevia with good results.
11. Note: This recipe could probably serve 8 people as their main meal if you add chicken. Its a very large recipe.

cabbage, green onions, broccoli, carrots, slivered almonds, sesame seeds, sunflower seeds, olive oil, apple cider vinegar, sugar, salt, ground pepper, poultry seasoning, seasoning

Taken from www.food.com/recipe/cabbage-salad-fresca-433194 (may not work)