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Yield: 8 servings
2 large carrots, peeled and shredded
1 cup frozen or fresh corn kernels
1 cup diced celery ribs
1 small jicama, peeled and cut into thin matchsticks
half head nappa cabbage, thinly sliced
1/4 cup fresh parsley
1 hot pepper, seeded and minced
1/3 cups toasted pumpkin seeds
1/2 cup grapeseed or vegetable oil
1/2 cup lime juice
2 tbsps rice vinegar
1 1/2 tbsps maple syrup
1 tsp chili pepper
1 small garlic clove, minced
salt and pepper, to taste
1. In a large bowl, combine all of the ingredients for the salad. Toss well.
2. To make the dressing, in a small bowl, whisk together the oil, lime juice, vinegar and maple syrup. Mix to thoroughly combine. Sprinkle in the chili pepper, garlic clove and salt and pepper and whisk again.
3. Pour the dressing onto the slaw and enjoy!
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