Ingredients:
White Cabbage - Shredded
Sunflower Seeds
Pumpkin Seeds
Roasted Sliced Almonds*
Dried Cranberries
Dressing:
1/2 cup Oil
1/2 cup White Vinegar
1/2 Cup Sugar
Put cabbage in a bowl and toss with seeds, almonds and cranberries.
Mix all dressing ingredients together well in an air tight container. Refrigerate. Pour over salad just before serving. Depending on the amount of salad, you may not need all the dressing in one go.
*To roast almonds, line a baking tray with greaseproof paper. Pour Almonds on to tray in a single layer. Bake uncovered on 200 for 10-20 minutes or until almonds are golden. Store in an air tight container.
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