Simple Seedy Slaw
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 1/2 teaspoon ground cumin
- 1/4 cup chopped fresh parsley
- 1 clove garlic pressed or minced
- 2 cups finely sliced purple cabbage (one small cabbage wi
- 2 cups finely sliced green cabbage (one small cabbage wil
- 2 cups shredded carrots (i used store-bought shredded org but you could also grate them on a box grater, in a food processor, or julienne the carrots with a sharp knife)
- up to 3/4 cup mixed seeds (i used mostly pepitas—a with some sesame seeds and poppy seeds)
- 2 to 3 tablespoons lemon juice to taste
- Carbohydrate 0.362070833536674 g
- Cholesterol 0 mg
- Fat 3.46375042099244 g
- Fiber 0.155170831627359 g
- Protein 0.160523750095406 g
- Saturated Fat 0.475147042264706 g
- Serving Size 1 1 to 6 side serving (9g)
- Sodium 2.64016666855158 mg
- Sugar 0.206900001909315 g
- Trans Fat 0.109455666790798 g
- Calories 32 calories
In a medium serving bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.Measure out your seeds into a small skillet. Toast over medium heat, stirring frequently, until the seeds are fragrant and the pepitas are starting to make little popping noises. Pour the toasted seeds into the mixing bowl and toss to combine.To make the dressing, in a small bowl, combine the olive oil with 2 tablespoons lemon juice. Add the garlic, cumin and salt and whisk until thoroughly blended.Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add an additional tablespoon of lemon juice if the slaw needs a little more zip. Serve immediately or cover and refrigerate to marinate for up to several hours.
