Red Cabbage Salad

(adapted from a recipe in the Outpost Exchange, July 2004)

1/2 c. apple juice

1/2 c. dried cranberries

1 c. fresh blueberries

2 c. finely shredded red cabbage

2 apples, chopped

1/2 c. finely julienned carrots

1/4 c. honey-roated sesame seeds*

1-2 Tablespoons lemon juice

salt and pepper

Heat apple juice, stir in dried cranberries, soak for 5 minutes, drain.

Toss drained cranberries, blueberries, cabbage, apples, carrots, and sesame seeds in a big bowl with lemon juice, salt, and pepper.  Cover and refrigerate at least 2 hours - overnight is better.

* Honey-roasted sesame seeds: cover a small baking sheet with oiled aluminum foil.   In a small bowl mix seeds with a teaspoon of warmed honey and spread on foil.  Roast between 350-400 degrees, checking frequently after 5 minutes.  (A toaster oven works well for this)  Mix into salad immediately.