Garam Masala Cabbage Salad

This is an adaptation of Ellen Burstyn's red cabbage salad.  This colorful salad strikes a nice chord of spicy, sweet, sour, savory, and salty notes.  Sorry no pic--there was not enough time to make, eat, blog, and photograph.

Namaste, folks!

1/2 head green cabbage, chopped
1/2 red bell pepper, diced
1/2 english cucumber, de-seeded and diced (or one diced Fuji apple)
3-4 green onions, chopped (or 1/3 cup chopped sweet onion)
handful of golden raisins
handful or two of freshly toasted pumpkin seeds (or sunflower seeds)
juice of one lemon (or 2 tablespoons apple cider vinegar)
1 to 2 teaspoons agave nectar
2 tablespoons olive oil
dash of Himalayan pink salt
garam masala to taste
pinch of ground cayenne pepper, optional

Combine.  Serve with whole wheat chapati or whole wheat tortillas.

To make recipe raw vegan, soak the seeds instead of toasting.