Tamari-Roasted Pumpkin Seeds
- Preheat your oven to 300 degrees F.
- Soak 2/3 cup hulled, raw pumpkin seeds in 2 tablespoons of gluten-free soy sauce for 3 minutes.
- Spread the soaked pumpkin seeds evenly on a rimmed baking tray and bake for 8 minutes.
- Flip the seeds and bake for 2-5 minutes more, making sure they don’t burn.
- Remove from the baking tray and allow to cool (they’ll get crunchy as they cool). Use to top salad (or eat as a snack ;))
Crunchy Salad
- 1/2 small purple cabbage, thinly sliced (see notes)
- 1 head broccoli, florets thinly sliced (see notes)
- 8–10 Brussels sprouts, thinly sliced (see notes)
- 4 scallions, white and light green parts sliced
- 1/2 cup currants or raisins
- 1 small red chile, seeded and finely chopped, optional
Dressing
- 1/4 cup freshly squeezed lime juice (about 2 limes)
- 2 tablespoons low-sodium soy sauce or tamari
- 1 teaspoon sesame oil
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey or agave syrup
- 1 tablespoon grated fresh ginger root
- 2 garlic cloves, minced
Assembly
- 10 tablespoons tamari-roasted pumpkin seeds (see post to make your own!) or regular hulled, roasted pumpkin seeds