Red Cabbage Slaw with Lemon Dressing

• FAST
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 1/3 cup raw sunflower seeds (1 1/2 ounces)
2. 2 teaspoons coarsely chopped jalapeño
3. 3/4 cup canola oil
4. 1/3 cup fresh lemon juice
5. 1/2 teaspoon salt
6. 1/4 teaspoon sugar
7. 1/2 head of red cabbage, cored and cut into 1/4-inch-wide strips (8 cups)
8. 2 large carrots, coarsely shredded
9. 4 ounces mixed sprouts, such as sunflower and radish (about 3 cups)
10. Freshly ground pepper

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