Cabbage And More Slaw
|Vegetables||4 Cup (64 tbs) (Julienne-Cut Scallopini Squash, Coarsely Shredded Daikon, Thin-Sliced Bok Choy, Shredded Red Cabbage, Shredded Carrot, Julienne-Cut Pea Pods, Shredded Jicama)|
|Broken walnuts||3⁄4 Cup (12 tbs)|
|Sliced green onions||2 Tablespoon|
|Salad oil||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Curry powder||1 Teaspoon|
|Dijon style mustard||1 Teaspoon|
|Cabbage leaves||4 (Savoy / Other)|
|Alfalfa sprouts||4 Cup (64 tbs)|
|Chopped tart apple||1 Cup (16 tbs) (Unpeeled)|
In a large mixing bowl combine the desired vegetables, walnuts, and green onions.
For dressing, in a screw top jar combine salad oil, lemon juice, vinegar, honey, curry powder, mustard, and salt.
Cover and shake well to mix.
Drizzle dressing over mixture in bowl; toss well.
Cover and chill for 2 to 24 hours.
To serve, line a serving platter with cabbage leaves, then with sprouts.
Stir the chopped apple into the vegetable mixture.
Spoon the mixture atop sprouts.