Ingredients
Units
Scale
For the Salad:
- 1/2 of small head of cabbage, sliced thin
- 4 medium sized apples, peeled and sliced thin
- 3 carrots, shaved
- 4 scallions, sliced thin
- 3 - 4 tbs. of fresh cilantro, stems removed and chopped
- 3/4 cup of sunflower seeds, toasted
- 1 tbs. olive oil
- 1 1/4 tsp. salt
- 1 1/4 tsp. fresh ground black pepper
For the Dressing:
- 1/2 cup of fresh lemon juice
- 1/2 cup of olive oil
- 4 - 5 tsp. of apple cider vinegar
- 1/4 cup water
- 1 tbs. of fresh grated ginger, grated
- 1 large clove of garlic, grated
- 3 - 4 tsps. of honey
- 2 tsp. salt
- 2 tsp. fresh ground black pepper
Instructions
For the Salad:
- Combine all of the ingredients for the slaw and toss.
- Heat a medium sized cast iron pan.
- Place the olive oil in the heated pan and add the salt and ground black pepper.
- Add the sunflower seeds and move the pan around, coating the seeds.
- Toast for about 1 minute or so, until the seeds are golden.
- Remove from the pan and let cool.
- Add to the slaw and toss.
For the Dressing:
- Combine all of the ingredients for the dressing in a small bowl and stir. Serve over salad.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
