Mexican Sprout Slaw
Corn and sunflower sprouts jumped out as a perfect accompaniment for the Mexican themed Goat Taco dinner party I had going that night.
Ingredients
Ingredients
- 3 cups loosely packed mixed sprouts (such as sunflower, corn, alfalfa, broccoli, radish, bean, pumpkin, etc.)
- 1 cup loosely packed shredded purple cabbage
- 1/2 cup lightly toasted pepitas (pumpkin seeds)
For the dressing:
- 1/4 cup pumpkin oil
- 2 tablespoons fresh lime juice
- 1 tablespoon distilled white vinegar
- 1 tablespoon dried oregano
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- In the bottom of a salad bowl, combine all the dressing ingredients and whisk well. If the sprouts are particularly long (longer than you might want to try stuffing into your mouth) chop them up a bit. Add the sprouts and cabbage and toss tenderly so as not to damage the sprouts. Top with pepitas and serve.