Ingredients
2cupspurple cabbage,finely sliced, one small cabbage will be more than plenty
2cupsgreen cabbage,finely sliced, one small cabbage will be more than plenty
2cupscarrots,shredded, 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
¼cupfresh parsley,chopped
¾cupmixed seeds
¼cupolive oil
3tbsplemon juice,to taste
1clovegarlic,pressed or minced
½tspground cumin
½tspsalt
Preparation
In a medium serving bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.
Measure out your seeds into a small skillet. Toast over medium heat, stirring frequently, until the seeds are fragrant and the pepitas are starting to make little popping noises. Pour the toasted seeds into the mixing bowl and toss to combine.
To make the dressing, in a small bowl, combine the olive oil with 2 tablespoons of lemon juice. Add the garlic, cumin, and salt. Whisk until thoroughly blended.
Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add an additional tablespoon of lemon juice if the slaw needs a little more zip.
Serve immediately or cover and refrigerate to marinate for up to several hours.
