Crisp Cabbage and Apple Salad

2 C red cabbage, shredded
2 C Napa cabbage, shredded
2 C Granny Smith apple, thinly sliced
2 tsp lemon juice
1/4 C golden raisins, soaked
1/4 C raw sunflower seeds

1/4 C cold-pressed extra-virgin olive oil
2 Tbsp raw tahini
1 inch fresh ginger, grated
1 lemon, juiced
2 tsp tamari or Nama Shoyu

In a large serving bowl, toss apple slices with a little lemon juice to keep from browning. Add cabbage, raisins, and the sunflower seeds to the bowl and mix well. Toss with the dressing and serve.

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