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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 (230 g) green cabbage, shredded
  • 1 cup (115 g) red cabbage, shredded
  • 1 cup (115 g) savoy cabbage, shredded
  • 1 red bell pepper, stemmed, seeded, julienned
  • 1 carrot, peeled, grated
  • ¼ cup (35 g) dried currants
  • 2 Tablespoons (30 g) spiced pumpkin seeds, see note
  • 2 Tablespoons (15 g) sunflower seeds, unsalted
  • 1 apple, seeded, cored, grated
  • ¼ cup (15 g) fresh parsley leaves, chopped


  1. Mix all salad ingredients together in a large bowl.



  • ⅓ cup (80 ml) unsweetened almond milk
  • 1 Tablespoon white balsamic vinegar
  • ⅓ cup (40 g) cashews
  • 1 Tablespoon dried currants
  • 2 Tablespoons (20 g) unhulled sesame seeds
  • 3 medium (450 g) apple, seeded, diced


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

Chef's Notes

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.

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