I originally made this slaw recipe to eat on top of my salmon burgers, but I quickly realized that it was also incredibly tasty on its own! The cayenne in the dressing and the bite from the radishes give it a spicy kick, but if that's not your thing you can easily decrease or even omit the cayenne for a milder salad. The sunflower seeds offer an added boost of vitamin E and coupled with the cabbage this side dish is an antioxidant powerhouse!
1/2 cup shredded red cabbage
1/2 cup shredded green cabbage
1/4 cup shredded carrot
2 radishes chopped in small matchsticks
2 tbsp finely chopped parsley
1/4 cup apple chopped in matchsticks
1 tbsp sesame seeds
1 tbsp sunflower seeds
1/4 tsp cayenne pepper
1/4 tsp ground mustard
1/2 tsp salt
1/4 tsp cumin
1 tsp honey
2 tbsp apple cider vinegar
1 tbsp olive oil
Mix your chopped red cabbage, green cabbage, carrot, radishes, parsley, and apple in a medium bowl and set aside.
Whisk all ingredients for salad dressing in a small bowl until combined and pour over veggies.
Sprinkle the sunflower seeds and sesame seeds over the salad and toss.
You can put this salad in the fridge for an hour before you eat if you want the dressing to penetrate the veggies, or it can be eaten right away if you're looking for more of a crunch. Enjoy!