A different twist on the usual slaw recipe. Crunchy, flavorful, with a creamy sunflower seed dressing.
Ingredients
- 1 pound brussel sprouts
- 1 large carrot
- 1 /2 cup sunflower seeds
- 1/4 cup olive oil
- 2 garlic cloves
- 1/4 cup chopped onion
- 1 TBL apple cider vinegar
- 1 TBL Italian Seasoning
- 1 tsp salt
- 1 1/2 tsp ground pepper
Slice brussel sprouts very thin using the slicer blade on your food processor. Shred carrots. Place vegetables in a bowl.
Combine remaining ingredients in your blender and blend until smooth. Pour over the vegetables and stir well.
Refrigerate for 30 minutes before serving.
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