Servings: 4

Salad: subheading: Salad:
6 cups shredded purple cabbage 6 cups shredded purple cabbage
1 cup shredded carrots 1 cup shredded carrots
1 cup chopped cucumber 1 cup chopped cucumber
1/4 cup sunflower seeds — roasted ¼ cup sunflower seeds - roasted
Dressing: subheading: Dressing:
1/4 cup olive oil ¼ cup olive oil
1/4 cup apple cider vinegar ¼ cup apple cider vinegar
1 tsp salt 1 tsp salt
1 tsp honey 1 tsp honey

Place the cabbage, carrots, cucumber and sunflower seeds in a bowl.
In a small jar combine olive oil, apple cider vinegar, salt and hiney. Shake to combine.
Pour on top of the salad. Toss to combine. Serve immediately or refrigerate for up to 3 days.