This salad is just gorgeous and feels so nourishing and feminine!  You can use prepared cabbage and beets or do your own.

INGREDIENTS serves 4 – 6

1 10 oz. bag of shredded red cabbage, or half a head, thinly sliced
2 cooled, cooked beets (packaged at store or peeled, sliced thinly and boiled in salted water until tender – about 30 minutes)
1/4 sliced red onion
1/4 cup dried cherries, coarsely chopped
1/4 cup pomegranate seeds
1/4 cup roasted salted sunflower seeds
1/4 cup chopped parsley

3 tbsps. red wine vinegar
1 tbsp. balsamic vinegar (if you have raspberry or lavendar balsamic, use it!!!)
1/4 cup extra virgin olive oil
1/4 tsp each salt and pepper

PROCESS

Slice the cabbage and beets thinly into slivers.  Combine them in a large bowl with the onion, cherries, pomegranates, sunflower seeds, and parsley.

Whisk remaining ingredients together in a small bowl (or my favorite technique is to put them in a small tightly covered jar or container and shake like hell!

Pour over salad and toss to combine — it’s nice to get your hands in there and massage the cabbage a bit so it softens.

I’d love to know what you think!

May your days be truly delicious and satisfying!

Laura