Fall Veggie Slaw w/sweet ginger dressing

By GuidingVegan

Ingredients

• dressing:
• 1-2 inch piece of ginger, peeled and minced
• juice of 1 lemon
• 2-3 tbsp honey or agave nectar
• pinch of cayenne (as much as you want)
• salt and pepper
• 1/2 cup grapeseed or other neutral oil
• slaw:
• 1/2 head red cabbage, cored and shredded
• 1/2 lb brussels sprouts, shredded
• 2 kale stalks, stems removed and finely sliced
• 2 green onions, thinly sliced
• 10 sprigs of parsely, leaves sliced
• 1 small fennel bulb, halved, cored and shaved thin
• 1 semi-ripe bosc pear, cored and thinly sliced
• 1/3 cup sunflower seeds, toasted
• salt and pepper

Preparation

Step 1

Make the dressing: combine all of the ingredients in a blender and flip to high for 30 seconds. Taste for seasoning and set aside. If you don’t have a blender, whisk the finely minced ginger, lemon juice, cayenne, salt and pepper together to combine. Slowly drizzle the grapeseed oil into the ginger mixture while whisking until thoroughly mixed.

Toss all of the slaw ingredients except for 2 tablespoons of sunflower seeds with a a good amount of salt and pepper. Pour the ginger dressing over top and mix with your hands to combine. Scatter remaining sunflower seeds over the top and serve.