© Anna Williams
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Serves : 6 to 8

This crisp, refreshing cabbage and sprout slaw can be made with any variety of sprouts, from leafy sunflower, alfalfa and radish sprouts to sprouted lentils, chickpeas and beans. Plus: More Vegetable Recipes and Tips

How to Make It

Step 1    

Preheat the oven to 350°. Spread the sunflower seeds on a baking sheet and toast in the oven for about 8 minutes, or until fragrant. Let cool.

Step 2    

In a blender or food processor, combine the jalapeño, canola oil, lemon juice, salt and sugar and process until smooth.

Step 3    

In a large bowl, toss the cabbage with the carrots and sprouts. Add the dressing and the toasted sunflower seeds and toss to coat. Season with pepper, toss again and serve.

Make Ahead

The slaw can be refrigerated for up to 8 hours before serving.

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