Spicy Thai Cabbage Salad

Spicy Thai Cabbage Salad
by Abby Cahn Anton

Dressing:

Juice of 1 lemon
1/3 cup raw apple cider vinegar
1/4 cup water
3/4 cup olive oil (my favorite is Bariani)
1/2 cup hemp seeds
a few thin slices fresh ginger to taste
2 tsp Sunfire salt
2 tbs curry powder
2 tsp cayenne powder
1 tsp black pepper
1/4 tsp mustard powder

Place all ingredients in blender and blend on high until creamy.

Cabbage salad:

1 head green cabbage
7-8 carrots

Chop cabbage to cole slaw size, either by hand or in food processor. Shred carrots and stir into chopped cabbage in large bowl. After thoroughly mixed, stir in dressing and mix thoroughly by hand.

This dish will keep in the refrigerator for several days. Use it as a filling for collard wraps or nori rolls, as a salad addition, or all by itself. Great with a few walnuts added for crunch and fresh sprouts on top.