Red Cabbage and Fennel Slaw With Sunflower Seeds

[nverland]

Red Cabbage and Fennel Slaw With Sunflower Seeds
Servings: 8 (makes a scant 8 cups) Total time: 25 mins

Ingredients

1/3 cup unsalted, hulled sunflower seeds
1/4 cup walnut oil or extra-virgin olive oil
3 tablespoons cider vinegar
1 tablespoon honey
1/4 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
5 cups shredded red cabbage
1 medium fennel bulb, halved, cored and thinly sliced (4 cups)
1 large carrot, shredded (1 cup)
1/2 cup thinly sliced red onion

Steps

1. In a dry skillet over medium-high heat, toast the sunflower seeds, stirring frequently, until fragrant and lightly browned, about 3 minutes. Remove from the heat, transfer to a small bowl and let cool completely.

2. In a liquid measuring cup, whisk together the oil, vinegar, honey, salt and pepper until combined.

3. In a large bowl, toss together the cabbage, fennel, carrot and onion until combined. Pour the dressing over the salad and toss to combine. Just before serving, toss in the sunflower seeds.