Chef:  Jessica Meyer Altman; Garden Fresh Foodie
Makes: 12-15 servings
Prep/Total Time:  30

Ingredients

  • Most of a head of red cabbage, shredded or chopped finely (8 cups)
  • 2½ c of shredded or julienne carrots
  • ½ c + 2 T apple cider vinegar (we use Bragg’s raw)
  • ¾ t salt
  • 2 T maple syrup, agave, or honey
  • 1 c of scallions
  • 1 c parsley
  • 3 T freshly chopped dill (or more to taste)
  • pepper to taste
  • 1 c sunflower seeds (eliminate to make this PP)

Directions

  1. Mix all ingredients in a large bowl, reserving sunflower seeds until ready to serve to provide maximum crunch. Add them in right before serving.
  2. Chill for a few hours before serving, to let flavors marinate. Can be made the day before and leftovers will last throughout the week.
  3. Makes a great topper for traditional salads, or as a topping for a veggie burger, like my Sweet Potato Veggie Burger or the Real Deal Veggie Burger!

Tips

  1. Chill for a few hours before serving, to let flavors marinate. Can be made the day before and leftovers will last throughout the week.
  2. Reserve sunflower seeds until ready to serve to provide maximum crunch. Add them in right before serving.
  3. Makes a great topper for traditional salads. 
  4. topping for a veggie burger, like my Sweet Potato Veggie Burger, or Real Deal Veggie Burger and serve with a side of Vegetarian Baked Beans

Jessica Meyers Altman
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

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