Sunflower Cilantro Lime Slaw

By á-51018

Ingredients

• dressing:
• Recipe
• 1/2 head of finely chopped or shredded purple cabbage
• 1/2 head of finely chopped or shredded green cabbage
• 2-3 large carrots shredded on grater
• optional: 2-3 finely chopped scallions or shallots
• 2/3 cup of raw sunflower seeds
• 2/3 cup packed of washed and chopped fresh cilantro leaves
• 1/2 ts. of each: ground ginger, turmeric, garlic powder, and ground mustard seed
• 1/3 cup of grapeseed oil or olive oil
• 1/3 cup of pure water
• 1 large lime juiced (about 1/3 cup)
• 1 TB of apple cider vinegar (add more if you want it more tangy)
• 1 TB of wheat-free tamari sauce
• 2 TB of sucanat or other sweetener (honey or sugar)
• sea salt and black pepper to taste

Preparation

Step 1

optional ingredients: top with a sprinkle of raw sunflower seeds, more cilantro or raisins

Shred your washed cabbage how you prefer: extra thin, chunky or a little of both. Then toss the cabbage together in a large bowl with your shredded carrots and scallions. Then in a high-powered blender or magic bullet put all of the dressing ingredients. Blend on high until everything is liquid and then pour the dressing over the shredded veggies and mix and toss well. Make sure the dressing is evenly spread and let sit in the fridge for a little bit to let the flavors sink in. You can serve right away or let sit, whatever works or you prefer. It will keep in the fridge fresh for a few days and is enjoyable with most any meal.


Serve with a topping of more raw sunflower seeds or add some more sweetness with a toss of raisins. Plus you can make it look pretty for serving with a fresh sprig of cilantro if you want. This slaw would work perfect for any BBQ, sandwich, wrap, burger or on the side of a hearty stew or winter meal.