In a small bowl, place the vinegar, soy mayonnaise, maple syrup, and brown mustard; whisk well to combine, and set aside. In a non-stick skillet, place the sunflower seeds; cook over medium heat for 4-5 minutes or until fragrant, remove them from the pan, and set aside. In a large bowl, place the shredded carrot, jicama, red cabbage, and currants, and toss well to combine. Add the reserved dressing and sunflower seeds, season to taste with salt and pepper, and toss gently to thoroughly coat the vegetables with the dressing. Cover and chill for 1-2 hours to allow the flavors to blend. Toss salad again before placing in individual airtight containers with lids for transport.
*Variation - you can substitute raisins for the currants and other nuts for the sunflower seeds.
Yield: 4 Cups
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