Slaw:
2 cups of shredded purple cabbage
2 cups of shredded white cabbage
1 cup of shredded carrots
3 tablespoons of finely chopped parsely
2 tablespoons of diagonally cut scallions
1 tablespoon of chopped cilantro


Vinaigrette:
3 tablespoons of extra virgin olive oil
1 tablespoon of balsamic vinegar
1 teaspoon of Dijon mustard
Salt & pepper to taste

3 tablespoons of raw sunflower seeds

1. Toss the slaw ingredients in a large bowl. Add a teaspoon of salt, mix and set aside.
2. Combine the vinaigrette ingredients in a small jar and shake until blended.
3. Pour dressing over slaw and toss the salad to coat all vegetables. Refrigerate salad for 15 minutes. Add the sunflower seeds before serving.