A fresh head of cabbage calls for a spin on cole slaw with a light vinaigrette dressing. Feel free to vary the flavors by adding other crisp raw veggies in quantities that suit your tastes – shredded fennel, broccoli or spinach would be lovely.

Ingredients:

• One small (or half large) head of green cabbage
• 2 carrots, shredded using large holes on box grater
• 1 small red onion, thinly sliced in half rounds
• ½ red bell pepper, thinly sliced into 1 inch long pieces
• ½ yellow bell pepper, thinly sliced into 1 inch long pieces
• ½ cup fresh cilantro, finely chopped
• ½ cup arugula, roughly chopped
• ¼ cup raw pepitas (pumpkin seeds)
• 5 Tbsp fruity extra virgin olive oil
• 1 Tbsp apple cider vinegar
• 1 Tbsp fresh lemon juice
• Salt and freshly ground pepper

Method:

1. Place olive oil, vinegar and lemon juice in a small, clean jar, screw on lid and shake to combine.
2. Toast pepitas in a dry pan on medium heat. Watch carefully and shake pan frequently to turn seeds as they toast. Remove from pan when seeds begin to lightly brown. Set aside to cool.
3. With a sharp knife, shred cabbage very thinly into 3-inch strips about ¼ inch wide. Place into a large serving bowl. Add carrots, onion, peppers, cilantro and pepitas. Toss with enough dressing to coat. Season with salt and pepper to taste, and add more dressing as needed. Save any unused dressing for another salad. Serve immediately.