Mexican Sprout Slaw

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3 cups loosely packed mixed sprouts (such as sunflower, corn, alfalfa, broccoli, radish, bean, pumpkin, etc.)

1 cup loosely packed shredded purple cabbage

1/2 cup lightly toasted pepitas (pumpkin seeds)

For the dressing:

1/4 cup pumpkin oil

2 tablespoons fresh lime juice

1 tablespoons distilled white vinegar

1 tablespoon dried oregano

1 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

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