¾ cup dried cranberries

3 tbs. fresh lemon juice

2 tbs. of apple cider vinegar

1 tbs. honey

½ tsp. ground cumin

1/8 tsp. cayenne pepper

¾  sea salt

¼ cup of avocado oil

4 cups thinly sliced red cabbage about ½ a head

1 large carrot, peeled and cut into julienne

½ up thinly sliced fresh mint leaves

¼ cup almond slices

Hydrate the cranberries by placing them in a small bowl of warm water. Let them soak for 10 minutes then drain.

In a large bowl, whisk the lemon juice, apple cider vinegar, honey, cumin, cayenne, and ¾ tsp. of sea salt.

Whisk the avocado oil in slowly.  Add the cabbage, carrot, cranberries, mint, and half of the nuts, and toss to combine well.  Season to taste.

I like to let this salad sit a bit as it will soften up the cabbage and the flavors will deepen.

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