Sunflower Seed Coleslaw |
Course : Coleslaws
Serves: 8 |
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Ingredients:
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 |
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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
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Nutritional Information:
109 Calories (kcal); 9g Total Fat; (66% calories from fat); 3g Protein; 7g Carbohydrate; 0mg Cholesterol; 16mg Sodium |
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