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DAPHNE OZ Red Cabbage and Apple Salad

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DAPHNE OZ Red Cabbage and Apple Salad

RED CABBAGE AND APPLE SALAD
1/2 head Red Cabbage (sliced thinly)
2 Red Beets (scrubbed clean and grated)
1 large Granny Smith apple (julienned)
1/2 Red Onion (very thinly sliced)
1 Orange (zest and juice)
1/2 cup Golden Raisins
1 tablespoon Brown Mustard
1/3 cup Apple Cider Vinegar
1/3 cup Pumpkin Seeds (toasted)
1/4 cup Olive Oil
Salt and Pepper

Soak the raisins in the vinegar and the juice from half the orange for 10 minutes. Strain and add the soaking liquid to a large bowl.
Whisk in the orange zest, juice from the other half of the orange, mustard, apple cider vinegar and olive oil. Season with salt and pepper and taste to adjust.
Add the cabbage, beets, apple, onion and golden raisins. Toss to coat and then taste. Adjust seasoning if necessary. Serve, topped with toasted pumpkin seeds.

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