FREE RED CABBAGE SALAD RECIPE

Monica's e-cookbooks

1 cup sliced almonds
1 cup raw, hulled sunflower seeds
1 large head red cabbage, thinly sliced
¾ cup rice vinegar
1 cup olive oil
sea salt to taste

Preheat oven to 350^oF.

Spread almonds on cookie sheet and toast in oven for 5 to 10 minutes, until golden brown. Remove and cool.

Spread sunflower seeds on a cookie sheet and toast in oven for 4 to 6 minutes. Remove and cool.

Combine all ingredients and serve immediately
or keep refrigerated for up to three days.