Description
A vibrant, zesty slaw with crisp cabbage and carrots, tossed in a light lemon-herb dressing. This gluten-free, vegan recipe showcases fresh vegetables with a tangy twist and toasted seeds for added crunch. Perfect as a side or light meal.
Ingredients
1 medium purple cabbage (shredded)
2 medium carrots (shredded)
1/4 cup fresh parsley (chopped)
1/3 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 cup sunflower seeds (toasted)
Salt to taste
Freshly ground black pepper to taste
Instructions
Shred the cabbage and carrots, then place in a large bowl.
In a small jar, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
Pour dressing over the vegetables and toss to coat.
Fold in chopped parsley and toasted sunflower seeds.
Chill for at least 30 minutes before serving to let flavors meld.
Notes
Store in an airtight container in the refrigerator for up to 3 days.
Serve chilled or at room temperature.
For extra flavor, add diced apples or red onion.