Easy Apple Cabbage Slaw with Pumpkin Seeds
Ingredients
Slaw
- 1 cup red cabbage, shredded
- 1 cup white cabbage, shredded
- 1 cup apple, grated (Gala or Granny Smith)
- 1 cup carrot, grated
- 1/4 cup flat leaf parsley, finely chopped
Dressing
- 1/3 cup coconut yogurt
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 2 tsp maple syrup
- pinch sea salt
Topping
- 1/4 cup pumpkin seeds, toasted
Preparation
Toast the pumpkin seeds in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes. Set aside to cool
In a large bowl, combine the shredded red cabbage, shredded white cabbage, grated apple, grated carrot, and chopped parsley
In a small bowl, whisk together the coconut yogurt, apple cider vinegar, Dijon mustard, maple syrup, and sea salt until smooth
Pour the dressing over the vegetable mixture and toss until well coated
Sprinkle the toasted pumpkin seeds over the slaw and serve
Serving suggestion
Serve as a side dish with warm root vegetables or at a Fall BBQ
