Cabbage Salad with Currants, Spiced Pumpkin Seeds and Parsley


Category: Salads

This salad delivers your daily dose of cruciferous with three different kinds of cabbage. And for good measure, it contains three different kinds of seeds!

  • Recipe
  • My Notes
  • Nutrition Facts
  • Ratings & Comments (4)


For The Salad:
2 cups shredded green cabbage
1 cup shredded red cabbage
1 cup shredded savoy cabbage
1 carrot, peeled and grated
1 red bell pepper, thinly sliced
1/4 cup dried organic currants
2 tablespoons raw sunflower seeds
1 tablespoon unhulled sesame seeds
1 shredded apple
1/4 cup chopped parsley
2 tablespoons roasted, spiced pumpkin seeds (see note)
For The Dressing:
1/3 cup unsweetened soy, hemp or almond milk
1 apple, peeled and sliced
1/3 cup raw cashews
1 tablespoon Dr. Fuhrman's Spicy Pecan Vinegar or other flavored vinegar
1 tablespoon dried organic currants
1 tablespoon unhulled sesame seeds


Mix all salad ingredients except roasted pumpkin seeds together.

In a high-powered blender, blend dressing ingredients until smooth and creamy. Toss with salad. Top with roasted pumpkin seeds before serving.

For a softer, more flavorful salad, let marinate overnight in the refrigerator!

Note: To make roasted, spiced pumpkin seeds, combine 2 cups raw pumpkin seeds, 3 tablespoons cashew butter, 1/2 tablespoon apple cider vinegar, 1 tablespoon tomato sauce, and a pinch each of chipotle powder, cayenne pepper, cinnamon and cumin. Bake for 5 hours at 105 degrees F. If you are in a rush, just lightly toast the pumpkin seeds in a dry pan.

Save extra roasted spiced pumpkin seeds for another use.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 4

Per Serving:

Calories 253
Protein 7 g
Carbohydrates 35 g
Sugars 22 g
Total Fat 11.8 g
Saturated Fat 1.8 g
Cholesterol 0 mg
Sodium 43 mg
Fiber 7.2 g
Beta-Carotene 2199 ug
Vitamin C 77 mg
Calcium 95 mg
Iron 3 mg
Folate 76 ug
Magnesium 104 mg
Potassium 629 mg
Zinc 2.1 mg
Selenium 4.5 ug

My Rating: 
(click on a star to select your rating)


12/15/2012 10:21 PM

Rated this recipe: (no rating)

Good salad. Three of us would rate it at 4 1/2. One of us thought it was a little sweet, due to the apple probably. Suggested an addition of red wine vinegar to tang it up a bit.

vbpets replies:

11/19/2019 11:02 PM

Rated this recipe:

Nothing is tangier than Dr. Fuhrman's Pecan Vinegar so I suggest you try it as the recipe states.

Julie M

03/04/2013 12:43 AM

Rated this recipe:

Delicious! Used apple butter instead of apple for the dressing as I used two apples in the salad - it still tasted fantatic. Made tons!


12/06/2013 01:05 PM

Rated this recipe: (no rating)

Tasty salad!
This comment was last edited on 12/06/2013 01:06 PM


11/23/2019 10:57 AM

Rated this recipe: (no rating)

Does the spiced pumpkins seeds get added just before serving?  Seems like the seeds would get soggy and defeat the purpose of toasting if it was marinated overnight with the salad.

EatingforLife replies:

07/27/2021 11:04 PM

Rated this recipe: (no rating)

The image shows them as a garnish.