This salad is one of my favorites!!! The cinnamon, apple, and rosemary flavors are fantastic to keep your fall season fresh and fit!
1/2 head of cabbage
2 large carrots, peeled
1 large apple, diced (I used Honeycrisp)
1 large celery stalk, diced
1/2 cup sunflower seeds
1/3 cup raisins
3 Tbsp. olive oil
Juice from 1 small lemon
1/4 tsp fine grain sea salt
1/4 tsp black pepper
1 tsp cinnamon
1 tsp fresh rosemary or thyme leaves, finely minced
Pure maple syrup, to taste (about 1/4 cup)
1. Add the grate/shred blade to a food processor (A blender can be used if it will shred vegetables well. Otherwise, finely slice cabbage and carrots with a grater or knife). Finely shred cabbage and carrots and transfer to a large mixing bowl. Personally, I would shred finer than the photo. I found that a finer shred tastes better!
2. Stir in the diced apple, celery, sunflower seeds, and raisins into the carrot and cabbage mixture.
3. In a separate bowl add olive oil, lemon juice, salt, pepper, cinnamon, maple syrup and finely minced herbs. Slowly add dressing to salad mixture to taste. I kinda winged the measurements so feel free to adjust as needed! :)