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Sunflower Slaw
Try this vinegar-based coleslaw with sunflower seeds for a tasty side dish to your summer meals.
Including nuts and seeds in your diet can help protect against fatty liver disease, as can avoiding sugar-sweetened beverages and ultra-processed foods. Almonds and sunflower seeds are particularly good sources of vitamin E and can help ensure you get the recommended amounts.
Ingredients
- 6 cups shredded cabbage
- ½ – 1 cup shredded carrot (about 1-2 medium carrots)
- ¼ cup apple cider vinegar
- 2 Tablespoons olive oil
- 1 Tablespoon honey
- 1 teaspoon prepared mustard
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 cup roasted sunflower kernels
Directions
- Place shredded cabbage and carrot in medium-size mixing bowl.
- In a separate small bowl or measuring cup, mix the vinegar, oil, honey, mustard, salt and pepper. Whisk together until smooth.
- Pour the vinegar-oil dressing over the vegetables and toss until coated.
- Shortly before serving, mix in the sunflower seeds. Waiting until the last moment will give you more crunch.
- You can make this super-easy by using pre-shredded coleslaw mix.
- Add some extra carrots for color.
- If you prefer finely shredded cabbage, core and quarter a small head of cabbage and shred it on a box grater or in a food processor using a shredding attachment.
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Medical Disclaimer: The information presented here is intended for general informational purposes only and is not a substitute for professional medical advice, diagnosis, or treatment. Always consult a qualified healthcare provider before making medical decisions.