Simple Healthy Coleslaw

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

Coleslaw

2 cups finely sliced purple cabbage (one small cabbage will be more than plenty)

2 cups finely sliced green cabbage (one small cabbage will be more than plenty)

2 cups shredded carrots (I used store-bought shredded organic carrots, but you could also grate them on a box grater, in a food processor, or julienne the carrots with a sharp knife)

¼ cup chopped fresh parsley

Up to ¾ cup mixed seeds (I used mostly pepitas-AKA green pumpkin seeds-and sunflower seeds, with some sesame seeds and poppy seeds)

Lemon dressing

¼ cup olive oil

2 to 3 tablespoons lemon juice, to taste

1 clove garlic, pressed or minced

½ teaspoon ground cumin

½ teaspoon salt

Directions at cookieandkate.com

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