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IngredientsClick the play button next to each ingredient for How-To Videos
Up to 3/4 cup Mixed Seeds (like Sunflower Kernels or Pepitas)
1/4 cup Cooking Oil
2-3 tablespoons Lemon Juice, to taste
1/2 teaspoon ground Cumin (optional)
1/2 teaspoon Salt
4 cups Cabbage, shredded
Cabbage Preparation Video
2 cups Carrots, shredded
1/4 cup fresh Parsley, minced (optional)
Parsley Preparation Video
1 clove Garlic, minced
Garlic Preparation Video
Preparation
In a medium serving bowl, combine cabbage, carrots and parsley. Set aside.
Place seeds into a small skillet. Toast over medium heat, stirring frequently, until seeds are fragrant and begin to pop. Add seeds to cabbage and toss to combine.
Make the dressing by combining oil, lemon juice, garlic, cumin (optional) and salt in a small bowl. Mix well to combine.
Add dressing to cabbage mixture and toss to coat. Taste and add additional lemon juice if needed.
Serve immediately or cover and refrigerate to marinate for up to several hours.
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