¾ head of cabbage, shredded or chopped finely(6 cups)
1½ cups of shredded or julienne carrots
¼ cup + 2 tbsp apple cider vinegar (we use Bragg's raw)
1 tbsp olive oil
¼ tsp salt
1-2 tbsp agave, honey, or brown rice syrup
¾ cup of scallions
1 cup sunflower seeds
1 cup parsley
pepper to taste
Instructions
Toss cabbage & carrots in a large bowl
In a separate bowl, mix agave (sweetener of choice), oil, salt, and vinegar together
Pour dressing on top of slaw mix and toss
Refrigerate for 2-4 hours or overnight.
When ready to serve, add remaining ingredients
Store leftovers in refrigerator
Notes
Based on 12 servings (as salad sits it will wilt, making servings more dense). If served right away, you could get more servings out of this. 180 mg of potassium, 66% of Vitamin A, 57% of Vitamin C, 8% of calcium, 8% of iron per serving
Nutrition Information
Serving size: ½ c Calories: 100 Fat: 6 g Carbohydrates: 10 g Sugar: 5.4 g Fiber: 2.3 g Protein: 3.3 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/side-dishes/red-cabbage-slaw/