Cabbage Salad with Currants, Spiced Pumpkin Seeds and Apple Cashew Vinaigrette

A delightful assortment of texture and a great use of autumn’s freshest ingredients.


  • For the Salad:
  • 2 cups (140 g) grated green cabbage
  • 1 cup (89 g) grated red cabbage
  • 1 cup (70 g) grated savoy cabbage
  • 1 medium carrot, peeled and grated
  • 1 medium red bell pepper, thinly sliced
  • 1/4 cup (36 g) dried currants, divided use
  • 2 Tablespoons (30 g) roasted, spiced pumpkin seeds (see note)
  • 2 Tablespoons (15 g) raw sunflower seeds
  • 1 apple, cored, grated
  • 1/4 cup (15 g) chopped parsley
  • For the Vinaigrette:
  • 1/3 cup (80 ml) unsweetened soy, hemp or almond milk
  • 1 Tablespoon balsamic vinegar
  • 1 apple, halved, seeded
  • 1/3 cup (37 g) raw cashews
  • 1 Tablespoon dried currants
  • 2 Tablespoons (18 g) unhulled sesame seeds


  1. Mix all salad ingredients together in a large bowl.
  2. Place all salad dressing ingredients into the Vitamix container in the order listed and secure lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 10, then to High.
  5. Blend for 30 seconds or until smooth and creamy.
  6. Toss with salad. Let marinate overnight in the refrigerator for a softer and more flavorful dish.

To make roasted, spiced pumpkin seeds, combine 2 cups raw pumpkin seeds, 3 Tablespoons cashew butter, 1/2 Tablespoon apple cider vinegar, 1 Tablespoon tomato sauce, and a pinch each: chipotle powder, cayenne pepper, cinnamon, and cumin. Bake for 5 hours at 105 degrees F. Save extra roasted spiced pumpkin seeds for another use.

This recipe has been written for the C-Series machines with Variable Speed control and Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.

Tasteful Pairings