1 head of Red Cabbage, shredded
8 Carrots, peeled & shredded
1/2 c. sunflower seeds or chopped nuts
1/2 c. golden raisins
Oil & Vinegar Dressing
*you can use a variety of oils or vinegars to change the taste of your salad.
This recipe also comes from Vermont's Cooks Garden.
It's named for all the people who travel to the Northeast to view the vibrant colors of fall leaves. This salad is bright, beautiful, nutritious and delicious!