Sunflower Seed Coleslaw

Course : Coleslaws
Serves: 8
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1/4 cup sunflower seeds
1/8 cup sesame seeds
8 cups cabbage -- grated fine
1/2 cup finely chopped red pepper
3 tablespoons canola oil
2 teaspoons lemon juice
1 tablespoons cider vinegar
1 teaspoon honey
1 teaspoon artificial sweetener
1/4 teaspoon fresh ground pepper and salt -- to taste

Preparation / Directions:

Roast sunflower and sesame seeds in a dry skillet or toaster oven over medium heat. Stir or shake often. Seeds will brown and start to pop in about 2 to 3 minutes. Remove from heat. Mix seeds with remaining ingredients. For best flavor, make a day or two in advance and refrigerate. 8 servings/Serving size: 1 cup


Nutritional Information:

109 Calories (kcal); 9g Total Fat; (66% calories from fat); 3g Protein; 7g Carbohydrate; 0mg Cholesterol; 16mg Sodium

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