Crispy-Tangy Apple Cabbage Slaw with Toasted Pumpkin Seeds
Ingredients
- 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 leaves, tightly packed and finely chopped
Dressing
- 1/3 cup coconut yogurt
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons maple syrup
- pinch sea salt
Topping
- 1/4 cup pumpkin seeds
Preparation
Shred red and white cabbage and place in a large bowl
Grate apple and carrot and add to the bowl
Finely chop parsley and add to the bowl
Whisk together coconut yogurt, apple cider vinegar, Dijon mustard, maple syrup, and sea salt in a small bowl
Pour dressing over the slaw base and toss to combine
Toast pumpkin seeds in a dry skillet over medium heat until golden and fragrant
Sprinkle toasted pumpkin seeds over the slaw
Serving suggestions
Serve as a side dish with warm root vegetables or at a Fall BBQ
