Mix dressing ingredients in a high speed blender, whisk by hand, or blend in a food processor.
Toss cabbage, grapes, carrots, and sprouts in a bowl, top with dressing, and toss again until evenly coated. Serve garnished with toasted almonds (Level 2 Day 14) and flax seeds.
Notes
HEALTH COACH TIP:Dijon mustard in salad dressings makes the oil and vinegar mix together. The longer this dressing sits, the better it is! It’s also excellent as a chicken marinade.