Serves 4-6
Prep time: 30 minutes
Salad ingredients
1 cup broccoli florets*
1 cup purple cabbage*
1 cup green cabbage*
2 cups shredded carrots*
½ cup chopped parsley
½ cup golden raisins
¼ cup hemp seeds
2 tsp lemon zest
½ cup each of toasted pumpkin, sunflower seeds
Dressing
¼ cup olive oil
4 TBSP lemon juice
1 clove garlic
½ tsp cumin
½ tsp sea salt
Directions
Taking a stalk of broccoli, cut bite sized broccoli florets off reserving the stalk. Cut off the end and the tough outer stalk to use to grate into the salad.
Using a food processor with a grater blade to shred cabbage, carrots, and broccoli stalk and transfer to a large bowl.
Coarse chop parsley, and add to the mix along with the raisins, hemp seeds and lemon zest.
Toss to combine.
Heat a small skillet on medium high and add pumpkin seeds. Stir frequently until fragrant and seeds are making popping noises. Set aside in a dish to cool, and repeat with sunflower seeds stirring frequently until they are starting to toast, then add to pumpkin seeds to cool.
For the dressing, combine all the ingredients in a small bowl and use a hand-held frother or whisk until thoroughly blended. Drizzle dressing over the slaw and toss until coated.
Taste and add more lemon juice for more zip, or a drizzle some honey if you want it sweeter.
Let the salad rest for flavors to combine. Will keep for several days in an airtight container in the refrigerator. Store the seeds in a small jar after they are room temperature.
Garnish with a sprinkle of toasted seeds on top when serving.
*For a shortcut, some stores carry pre-shredded ingredients or slaw combinations.
And God will supply your every need according to the riches of His glory in Christ Jesus. Glory belongs to our God and Father forever and ever! Amen. Philippians 4: 19-20
Read More:
Four Tips to Stretch Your Bath or Kitchen Remodeling Budget
February is Heart Healthy Month
Having Affairs in Order is a Gift of Love
SINCE 1979