Serves 4
-1 large Granny Smith (or other tart apple)
-1 lb. red cabbage, cored and very thinly shredded
(about 7 cups)
-1/4 c. roasted & unsalted sunflower seeds
-1/4 c. dried currants
-3 T. extra virgin olive oil
-1 ½ T. apple cider vinegar
-1 ½ t. flaky coarse sea salt, more to taste
-1/4 t. freshly ground black pepper, more to taste
Cut the apple from its core, discard core. Very thinly slice
the apple pieces lengthwise. Place apple slices in a large
serving bowl.
Add the cabbage, sunflower seeds and currants to the
bowl with the apples. Toss well to combine.
Drizzle the olive oil and vinegar and crush 1 ½ teaspoons
salt over the salad. Add ¼ teaspoon black pepper, and then
toss to combine.
Adjust the seasonings if necessary. Enjoy!
Adapted from Salads: Beyond the Bowl, Mindy Fox