January Detox Slaw
Serves: 6 servings
  • 2 cups finely sliced purple cabbage
  • 2 cups finely sliced green cabbage
  • 2 cups shredded carrots (I use hand-held julienne peeler)
  • 1 julienned apple
  • ¼ cup minced cilantro
  • ½ cup toasted pumpkin seeds
  • ¼ cup toasted sunflower seeds
  • ½ cup feta (optional)
  • Dressing:
  • •2 tbsp apple cider vinegar
  • •1 tbsp fresh lemon juice
  • •1/3 olive oil
  • •1 minced garlic clove (optional)
  • •1/2 tsp salt
  • •fresh ground pepper
  1. To make the dressing, combine the apple cider vinegar and lemon. Slowly whisk in the olive oil in a steady stream. Season with salt and pepper. Or put all ingredients in a jar and shake vigorously.
  2. Toast the seeds separately in a cast iron skillet over medium heat. Watching carefully and stirring often, making sure to not burn them. Once lightly toasted, remove seeds from heat and set aside to cool.
  3. To make the slaw, combine all the remaining ingredients and the cooled seeds in a medium bowl. Add the dressing and toss.
  4. If you want to make this salad for multiple meals, make sure to reserve some salad un-tossed so the dressing doesn't make the salad soggy.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2018/01/02/january-detox-slaw/