Ingredients2 Red Seal Blood Orange tea bags
¼ cup water
1/4 red cabbage, finely shredded
3-4 kale leaves, finely chopped
1 large carrot, grated
1/2 red onion, finely sliced
1 stalk celery, finely sliced
1 medium red beetroot, peeled and grated
½ yellow beetroot, peeled and grated (optional)
1/4 cup pumpkin seeds, lightly toasted
1/4 cup sunflower seeds, lightly toasted
1-2 teaspoons cumin seeds, lightly toasted
2 tablespoons orange juice
1/2 teaspoon Dijon Mustard
3 tablespoons extra virgin olive oil
salt and freshly ground black pepper
Cooking Time20 minutes
Immerse the tea bags into the water and leave to infuse for 3-5 minutes before removing the tea bags, squeezing out excess liquid and then discarding.
Combine the cabbage, kale, carrot, red onion, celery and beetroot in a large serving bowl.
Add the seeds and cumin and toss to combine.
Mix together the tea, orange juice, mustard and olive oil. Season with salt and pepper.
Drizzle dressing over the salad, sprinkle with mint leaves, toss and serve.