Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Tongs, Top Stove
- 5 cup purple cabbage finely sliced
- 5 cup green cabbage finely sliced
- 2 ½ cup carrot shredded
- 1/2 cup Italian parsley chopped
- 5 tablespoon sesame seeds toasted
For the dressing:
- 5 tablespoon extra virgin olive oil
- 2 lemon juiced, about 2 teaspoons per serving
- 3 clove garlic pressed or minced
- 1½ teaspoon ground cumin
- 1½ teaspoon Kosher salt more or less to taste
In a medium bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.
Place the sesame seeds into a small skillet. Toast over medium heat, stirring frequently, until the seeds are fragrant and the pepitas are starting to make little popping noises. Pour the toasted seeds into the cabbage bowl and toss to combine.
To make the dressing, combine all the dressing ingredients, whisking until thoroughly blended.
Drizzle some of the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add additional dressing if needed. Serve immediately or cover and refrigerate to marinate for up to several hours.
Calories: 130kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 393mg | Potassium: 344mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6139IU | Vitamin C: 56mg | Calcium: 98mg | Iron: 2mg