Cabbage Slaw with Creamy Sunflower Dressing

This fresh salad is essential to all our barbecues! It’s a healthy, delicious, filling side dish that pairs well with pretty much any grilled main dish. Made with a tasty creamy sunflower dressing that uses no oil, just a few wholesome ingredients popped in the NutraMilk. Enjoy!

INGREDIENTS

For Cole Slaw

• 400 g cabbage washed; mix of red and green is nice
• 150 g carrots washed and trimmed
• 1 tbsp. chopped fresh chives
• 30 g chopped fresh parsley

For sunflower dressing

• 1 cup (135 g) shelled, raw sunflower seeds
• 1 banana shallot / eschallot peeled and roughly chopped; or half small onion
• 1 tbsp. Dijon mustard
• 1/2 tsp celery seeds optional
• 1 clove garlic smashed and peeled
• 2 tbsp. lemon or lime juice
• 2 tbsp. apple cider vinegar
• 1/2 -1 cup water
• salt to taste

INSTRUCTIONS

• Place sunflower seeds and salt in the NutraMilk container.
• Press Butter cycle, set for 14-15 minutes.
• Meanwhile, sauté onion and garlic for a few minutes until translucent.
• Once the sunflower seeds have reached a butter consistency, add the sautéed onions, garlic and rest of dressing ingredients and process until well combined and creamy.  Start by using ¼ cup water and gradually add more depending on how runny or creamy you prefer the dressing consistency.

• Use a heavy knife or mandoline to shred the cabbage into fine slices; grate the carrots on the coarse side of a box grater, and slice chives. Pop the vegetables plus the chives and parsley into a large mixing bowl.

• Add dressing and mix well until salad is well coated with the creamy dressing. Drizzle more dressing on top to serve if you like. Enjoy!