RED CABBAGE AND FENNEL SLAW WITH SUNFLOWER SEEDS

Serves 8 (makes about 6 cups)

From nutritionist and cookbook author Ellie Krieger.

1/3 cup unsalted, hulled

sunflower seeds

1/4 cup walnut oil or extra

virgin olive oil 3 tablespoons cider

vinegar

1 tablespoon honey

1/2 teaspoon kosher salt 1/4 teaspoon freshly

ground black pepper 5 cups shredded red

cabbage

1 medium fennel bulb, halved, cored and thinly sliced (4 cups) 1 large carrot, shredded

(1 cup)

1/2 cup thinly sliced red

onion

Toast the sunflower seeds in a dry skillet over a medium high heat, stirring frequently, until fragrant and lightly browned, about 3 minutes. Cool completely.

Whisk together the oil, vinegar, honey, salt and pepper in a liquid measuring cup, to form an emulsified dressing.

Toss together the cabbage, fennel, carrot and onion in a mixing bowl. Pour the dressing over the salad and toss to combine. Toss in the sunflower seeds just before serving. Nutrition | Per serving: 130 calories, 3 g protein, 12 g carbohydrates, 10 g fat, 2 g saturated fat, 0 mg cholesterol, 115 mg sodium, 3 g dietary fiber, 7 g sugar