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Winter Cabbage and Sprout salad

January 22, 2012

This winter salad is delicious with roasted meat, or with any other mild vegetarian dish. You should be able to find local cabbage and garlic at the farmers market or at your local grocery store.

½ cabbage or 1 small cabbage, shredded

1 cup mixed bean sprouts*

1 cup toasted walnuts

½ orange, peeled and finely chopped

¼ cup rehydrated raisins**

1 branch of celery, finely chopped


1 garlic clove, minced

¼ cup extra virgin olive oil

¼ cup balsamic vinegar

1 tablespoon maple syrup

1 teaspoon thyme

Sea salt and pepper to taste

Mix all salad ingredients in a large bowl, and mix the vinaigrette separately. Add the desired amount of vinaigrette to the salad.


*Look for Eatmore Sprouts at your local grocery store. They are certified organic and are grown in Courtenay, B.C. You can also sprout your own beans, it’s easy and fun!

**To rehydrate the raisins, cover them with hot water for 5min, and drain.

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