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	peggy's kitchen

Spring Cole Slaw

By Peggy O'Mara

The warming weather and this mixture of green and red cabbage, bright orange carrots, and roasted sunflower seeds will brighten anyone's day. Serve it with corn bread and a pot of beans or legumes and you have a nice veggie meal your family will love.

Grate 1/2 to 1 head of green cabbage coarsely
To the green cabbage, add:
1/4 head of red cabbage coarsely grated
2-3 grated carrots
2-3 celery stalks, chopped finely
1/2 onion, chopped finely

Mix well.

Dressing:
1/3 cup each:
Olive oil
Apple cider vinegar
Honey

Shake this dressing well in a container with a tight fitting lid. Dress the cole slaw right before serving, as it will have a fresher taste. Add salt and pepper to taste. Garnish with roasted sunflower seeds

Cornbread