Recipe: Mexican Sprout Slaw

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(Image credit: Apartment Therapy)

Corn and sunflower sprouts jumped out as a perfect accompaniment for the Mexican themed Goat Taco dinner party I had going that night.

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(Image credit: Apartment Therapy)

Mexican Sprout Slaw

Serves 6 as a small side salad

3 cups loosely packed mixed sprouts (such as sunflower, corn, alfalfa, broccoli, radish, bean, pumpkin, etc.)
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 and serve.

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