This Cabbage, Apple and Pomegranate Hemp Salad with Ginger-Almond Dressing uses seasonal ingredients but can easily be modified to suit your preferences.
1/4 Red Onion, very thinly sliced
1 Medium Eating Apple, thinly sliced (tossed in juice of 1/2 a lemon)
1/3-1/2 C Pomegranate Seeds
2 Tbsp Almond Butter (mine is unsalted, if you’re is salted you may like to decrease or omit salt listed)
2 Tbsp Hemp Seeds
1 Tbsp Agave Nectar
1/4 C Fresh Orange Juice
1 tsp Apple Cider Vinegar
1-2 tsp Minced Fresh Ginger
1/4 tsp Salt
- Combine cabbage, onion, and apple in a large bowl. Tossing the apple in lemon prevents browning and adds a touch of tang to the salad.
- Blend all the dressing ingredients together until smooth. If using only almond butter than you can whisk this together by hand.
- Add the dressing to the salad and toss well. I used all of it but, depending on the size of your cabbage, you may not need it all.
- Remove to a serving dish, top with a few grinds of black pepper and scatter over the pomegranate seeds.