Apple, Carrot & Cabbage Chopped Salad
Orange blossom water adds an exotic citrus essence to the dressing in this spiced carrot and cabbage salad recipe. If you prefer, you can substitute orange juice, which will give you a similar flavor without the delicate perfumed notes. Look for orange blossom water in natural-foods stores and Middle Eastern grocers. Source: EatingWell Magazine, May/June 2014
Ingredients
Directions
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Whisk oil, orange blossom water (or orange juice), vinegar, salt, cinnamon and cumin in a large bowl.
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Add carrots, cabbage, apple, sunflower sprouts, cilantro and sunflower seeds; toss to combine with the dressing. Season with pepper. Serve with lime wedges, if desired.
Nutrition Facts
Serving Size: about 1 1/3 cups
Per Serving:
124 calories; 8.1 g total fat; 1.1 g saturated fat; 137 mg sodium. 305 mg potassium; 12.6 g carbohydrates; 3.4 g fiber; 7 g sugar; 2.1 g protein; 9430 IU vitamin a iu; 14 mg vitamin c; 34 mcg folate; 33 mg calcium; 1 mg iron; 19 mg magnesium;
Exchanges:
1 vegetable, 1 1/2 fat