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1 (16-ounce) bag purple cabbage
1 (16-ounce) bag green cabbage
1 (12 ounce) box of fresh broccoli florets
5 scallions, sliced
1/2 cup salted cashews
1/4 cup light olive oil
1/4 cup water
2 tablespoons white vinegar
2 tablespoons Kedem Red Wine Vinegar
2 and 1/2 tablespoons dark mustard
3 and 1/2 tablespoons honey (or 2 packets of Splenda)
3 garlic cloves
1 teaspoon salt
1/4 teaspoon pepper
dash of oregano
In a bowl, combine cabbages, broccoli florets, and scallions.
In a container, whisk together olive oil, water, vinegars, mustard, honey, garlic, salt, pepper, and oregano. Toss the dressing with the vegetables.
Top with cranberries and cashews. Toss a bit more to combine and enjoy.
Photos by Esti Photography
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