INGREDIENTS
- 2 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon orange blossom water or orange juice
- 2 teaspoons white-wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 3 cups shredded Rosaly Carrots (3-4 medium)
- 1 cup chopped red cabbage
- 1 large crisp red apple, chopped
- 1 cup sunflower sprouts
- 1/2 cup fresh cilantro leaves
- 3 tablespoons sunflower seeds, lightly toasted
- Freshly ground pepper to taste
- Lime wedges for serving
PREPARATION
- Whisk oil, orange blossom water (or orange juice), vinegar, salt, cinnamon and cumin in a large bowl.
- Add carrots, cabbage, apple, sunflower sprouts, cilantro and sunflower seeds; toss to combine with the dressing.
- Season with pepper. Serve with lime wedges, if desired.
Makes 6 Servings.
