Red Cabbage & Carrot Salad 2

Ingredients

1 pound
carrots
1
head of red cabbage
2 tablespoons
sunflower seeds
2 tablespoons
sesame oil
1⁄2 cup
dried cranberries
1
lemon (juiced)
1
orange (juiced)
1⁄3 cup
extra virgin olive oil
 
salt (to taste)
Yields:
servings

Instructions

Place the sesame oil in a pan and brown the sunflower seeds, stirring gently and avoiding over cooking. Set aside. Shred the carrots and cabbage in a food processor. Place in a bowl and add the sunflower seeds and dried cranberries. Blend the lemon and orange juices with olive oil, and add salt to taste. Combine with the salad and serve.