Crunchy Coleslaw
Introduction
This crunchy cole slaw is a healthier version of that summer favorite: ramen noodle salad. Two servings of vegetables in every portion!
Ingredients
2 tablespoons sunflower seeds, raw and unsalted
2 tablespoons almonds, sliced
4 tablespoons apple cider vinegar
1 teaspoon black pepper
1 teaspoon celery seed
3 tablespoons canola oil
1 Granny Smith apple, diced and not peeled
1 pound bag shredded cabbage
1 cup shredded carrots
2 tablespoons almonds, sliced
4 tablespoons apple cider vinegar
1 teaspoon black pepper
1 teaspoon celery seed
3 tablespoons canola oil
1 Granny Smith apple, diced and not peeled
1 pound bag shredded cabbage
1 cup shredded carrots
Directions
Place the sunflower seeds and almonds into a warmed sauté pan. Heat over low until lightly toasted. Remove the nuts from the pan and set aside to cool.
Combine the vinegar and spices in a large bowl, then whisk in oil.
Toss all ingredients in the bowl to combine. Cover and chill for at least one hour before serving.
Makes 10 one-cup servings.
Serving Size: Ten 1 cup servings
Combine the vinegar and spices in a large bowl, then whisk in oil.
Toss all ingredients in the bowl to combine. Cover and chill for at least one hour before serving.
Makes 10 one-cup servings.
Serving Size: Ten 1 cup servings
Number of Servings: 10
