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Thursday, June 26, 2014
5 cups shredded cabbage, green or red
5 cups shredded kale
2 carrots, shredded
½ cup sunflower seeds
¼ cup fresh lemon juice
1/3 cup olive oil (can use grape seed or walnut)
1 TBSP Dijon mustard
1 tsp salt
Steam the kale for 2-3 minutes or until the leaves turn a bright green.
Steam cabbage for 3-4 minutes to soften slightly.
Combine the kale, cabbage, carrots, and sunflower seeds in a large bowl.
Make the dressing by whisking together the fresh lemon juice, oil, mustard, and salt.
Pour the dressing over the slaw and toss to incorporate.