Sunflower Seed Slaw
Sunflower Seed Slaw
8-10 cups chopped cabbage or kale
1 cup finely chopped cucumber
½ cup fresh herbs
4 cloves garlic
4 tablespoons greek yogurt or mayo
5 tablespoons rice wine vinegar
3 tablespoons EVOO
2 tablespoons soy sauce or coconut aminos
½ teaspoon salt
½ teaspoon pepper
¼ - ½ cup salted sunflower seeds
In a large bowl, combine the cabbage, cucumber, and herbs.
In a small bowl, combine the garlic through pepper. Stir well. Pour over the bowl of vegetables, tossing well.
Tastes best if made 1-2 or the day prior to serving. When ready to serve, toss again and then top with the desired amount of sunflower seeds.
Serves 6-8