• prep: 15 min
• cook: 5 min
• total: 20 min

servings:

This healthy coleslaw recipe tastes amazing! It's made with a simple lemon dressing and features toasted sunflower and pumpkin seeds. It's gluten free and vegan, which means it's a perfect potluck dish (you might want to double the ingredients if you're serving a crowd). Recipe yields 4 to 6 side servings.

• 2 cups finely sliced purple cabbage (one small cabbage will be more than plenty)
• 2 cups finely sliced green cabbage (one small cabbage will be more than plenty)
• 2 cups shredded carrots (I used store-bought shredded organic carrots, but you could also grate them on a box grater, in a food processor, or julienne the carrots with a sharp knife)
• 1/4 cup chopped fresh parsley
• Up to 3/4 cup mixed seeds (I used mostly pepitas—AKA green pumpkin seeds—and sunflower seeds, with some sesame seeds and poppy seeds)
• 1/4 cup olive oil
• 2 to 3 tablespoons lemon juice, to taste
• 1 clove garlic, pressed or minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt

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