Shredded Rainbow Salad

• 1/2 cup raw pumpkin seeds
• 1/4 cup raw flax seeds
• 1/4 cup poppy seeds
• 1 sheet toasted nori
• 2 large beets, cleaned
• 1/2 head white cabbage, tough stemmed removed
• 2 green pears, stem and seeds removed
• 1 handful fresh mint, roughly chopped
• 1/2 cup raw walnuts, roughly chopped
• olive oil + lemon juice to serve

1. In a food processor fitted with an S-blade, process pumpkin, flax, and poppy seeds and nori until you have a medium-course, crumbly mixture. Transfer to a small bowl and set aside, rinse food processor.
2. In a food processor fitted with a course-grater attachment, push through the following ingredients in the listed order: beets, red cabbage, carrots, white cabbage, and then pears. Transfer salad to your favorite serving bowl, being sure to maintain the integrity of the rainbow, then top with seed mixture, chopped mint, and walnuts. Serve with good olive oil and fresh squeezed lemon juice.

pumpkin seeds, flax seeds, poppy seeds, nori, beets, white cabbage, green pears, handful fresh mint, walnuts, olive oil

Taken from food52.com/recipes/54412-shredded-rainbow-salad (may not work)