Enjoy the sumptuous Mexican Sprout Slaw this festive season.
Yield: 6 servings
3 cups loosely packed mixed sprouts
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 tablespoons 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.