Janet Runyan

INGREDIENTS

Winter Cabbage Salad

2 cups green or red cabbage -1 cup tomato- 1/4 cup radish- 1/4 cup daikon-

1/8 cup onion -1 cup carrot, grated- 1/3 cup sunflower seeds- 3 eggs

DRESSING – Mix oil and vinegar with dill seeds and salt. Set aside. 4 tablespoons safflower oil

2 teaspoons apple cider vinegar 1 1/2 teaspoons dill seeds 1/8 teaspoon sea salt, to taste

SERVING

Have a slice of whole grain or Ezekiel sprouted grain bread with your salad.

PREPARATION

Lightly roast sunflower seeds in a heavy skillet, then cool. Put eggs into a pan with cool water just barely covering them. Bring to a simmer and cook for 14 minutes. Crack eggs against side of pan and cool immediately in cold water. Cut eggs into 1/4’s, then cut each quarter into 4 pieces or so.

Slice vegetables according to the following sizes:

Cabbage- very thin slices ~ 1 1/8” long

Tomato- 3/8” cubes

Radish and Daikon- very thin slices, no bigger than ~1/2 depending on shape of vegetable

Onion- very thin slices ~ 1/4” long

Carrot- grate

KEYS TO SUCCESS

• Cut the vegetables as THIN as possible! • Add less vinegar to start – you can always add more. • Add a little water if the tomatoes are dry.

VARIATIONS ON A THEME

• Substitute tofu cubes for eggs. • Substitute grated beets for half the carrots.