This salad was inspired by a shredded carrot and raisin salad flavored with ginger and rice vinegar. Because my nursling is rice allergic, I gave it a try with coconut vinegar instead and revamped it with seeds.
1 medium sized green cabbage, shredded
5 carrots, shredded
1 Granny Smith apple, shredded
Raisins, seedless Thompson
Sesame seeds, whole
Sunflower seeds, roasted & unsalted
Cut cabbage into shreds. Shred carrots & apples in food processor. Place vegetables & apple in a bowl. Add desired amount of raisins and seeds. Splash with desired amounts of coconut vinegar, coconut aminos & hemp oil. Toss & enjoy!