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Cabbage Salad With Pumpkin Seeds

Ten minutes, one bowl, and a salad that kids and adults eat in equal amounts. Finely shredded red cabbage tossed with toasted pumpkin seeds, scallions, sesame oil, tamari, and a generous squeeze of lemon. The pumpkin seeds are listed as optional — but don't believe it for a second. They're meaty, almost bacon-like, and completely essential. Vegan, healthy, Israeli at heart, and done before you've even set the table.

Prep Time10

Total Time10

Course: Salad

Cuisine: Healthy

Keyword: salad

Author: Shelly

Equipment

1 salad bowl
Japanese Mandoline optional

Ingredients

½ head red cabbage (or green cabbage if you must)
¼ cup pumpkin seeds (optional)
2 -3 scallion - only the green part - or cilantro
1 lemon (or lime) – a must!
3 tablespoons avocado or olive oil
1 tablespoon sesame oil (optional)
3 tablespoons Bragg’s or tamari
½ teaspoon white pepper or

Instructions

Chop the cabbage finely with a sharp knife or Japanese mandoline and put it into a large salad bowl. Sprinkle a little bit of salt and toss.
Toast the pumpkin seeds in a toaster oven at 300ºF (160°C) or in a skillet over medium-low heat for 2-3 minutes.
Chop the scallion finely and add it into the salad bowl.
Squeeze the lemon straight into the salad bowl, add the rest of the ingredients and pumpkin seeds, and toss. Taste and correct seasoning.

Notes

I wrote pumpkin seeds are optional but they’re actually a must, if you can! They taste meaty – my husband swears they taste like bacon. And don’t try to make it without lemon, it’s a fundamental ingredient in this salad!