Shredded Cabbage Slaw

Shredded Cabbage Slaw 

The trick to a tasty slaw is a hands-on approach. Massage the vegetables by hand once the olive oil and lemon juice are added. Serve this fall slaw with a potato salad and Crispy Baked Tofu. (Season tofu with smoked paprika before baking for a barbeque flavor.) If you have leftover cabbage, make our Quinoa Bowl with Spicy Peanut Dressing, a delicious lunch or dinner that you can prepare in advance.

Serves 4

Combine 2 cups finely sliced red cabbage, 2 cups finely sliced green cabbage, 2 cups shredded carrots, ¼ cup chopped fresh dill, 3 Tb lemon juice and 3 Tb olive oil in a large bowl. Mix by hand and massage well. Season with salt to taste. Sprinkle ⅓ cup pepitas (pumpkin seeds) over the slaw before serving.