Happy Sunday, friends! I’m pumped to share my best friend, Sarah’s, slaw recipe with y’all! She visited us a few weeks ago and made this crunchy delicious salad and at first bite, I was in love. I shared our dinner on insta and you guys asked for the recipe, so here it is!
She has been a vegan for years and is always looking for healthy AND delicious options. This checks all of the boxes. It has simple ingredients, is easy to make and a great addition to any meal. When she was here we used it on tacos. It hit the spot with the added crunch. Tonight I’m currently making it as a side with pizza. This slaw can really go with anything.
See below for the list of ingredients and steps to make it.
4 Cups cabbage
1/4 Cup chopped cilantro
2 Tablespoons toasted pumpkin seeds
2 Tablespoons olive oil
1 Tablespoon apple cider vinegar
1/2 tsp salt
1/2 tsp cumin
1/4 tsp pepper
1. Thinly slice cabbage
2. In a small skillet over medium heat, place pumpkin seeds. Cook until lightly browned. Note: they will start popping. When this happens, they are done. AND no, you don’t need to cook them with any oil.
3. In a large bowl combine and mix all ingredients: sliced cabbage, chopped cilantro, toasted pumpkin seeds, olive oil, apple cider vinegar and spices.
4. Enjoy! Note: I do like to have it sit in the oil/vinegar/spices for awhile to give it more flavor. If you have time, I’d recommend it! It will last for a few days in the fridge.
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