My grandchildren love mandarin oranges and sunflower seeds in salad – hope your children will too. The dressing is sweet without sugar and is very low sodium compared with most store-bought dressings. I’ve never used shredded cabbage, but I know some cooks do – sounds like a great time-saver. This recipe is just a half head of cabbage, so I used a salad shooter. If I make a big batch, I use a food processor.

Ingredients:

1/2 large head of cabbage, finely shredded
1 carrot, grated
1 8 oz. can mandarin oranges, drained
2 tablespoons toasted sunflower seeds

Dressing Ingredients:

1/2 cup erythritol
1/4 teaspoon salt
1/4 cup extra virgin olive oil
1/2 teaspoon dry mustard powder
1/2 teaspoon poppy seeds
1/3 cup cider vinegar

Preparation:

Toast the sunflower seeds in a skillet until browned. Combine the seeds, fruit and vegetable ingredients in a large serving bowl.

In a saucepan over medium heat, combine the dressing ingredients; bring to a boil. Simmer, stirring, until erythritol is dissolved (a couple of minutes); pour over vegetable mixture and toss well. Cover and refrigerate until chilled.

Toast the sunflower seeds in a skillet.

Cut the cabbage in half.

Cut you half cabbage into pieces that will fit into your grater or food processor.

Add the colorful grated carrot and drained mandarin oranges.

Add the toasted sunflower seeds.

Combine the dressing ingredients in a saucepan.

Heat and stir the dressing ingredients until the Delight is dissolved.

Add the dressing to the vegetable mixture and toss.

Put the salad in a serving dish and refrigerate.