Sunflower Seed Slaw

Sunflower Seed Slaw

8-10 cups chopped cabbage or kale
1 cup finely chopped cucumber
½ cup fresh herbs
4 cloves garlic
4 tablespoons greek yogurt or mayo
5 tablespoons rice wine vinegar
3 tablespoons EVOO
2 tablespoons soy sauce or coconut aminos
½ teaspoon salt
½ teaspoon pepper
¼ - ½ cup salted sunflower seeds

In a large bowl, combine the cabbage, cucumber, and herbs.

In a small bowl, combine the garlic through pepper.  Stir well.  Pour over the bowl of vegetables, tossing well.

Tastes best if made 1-2 or the day prior to serving.  When ready to serve, toss again and then top with the desired amount of sunflower seeds.

Serves 6-8