You will need:
Big Bowl for mixing
2 Cups Green Cabbage (finely chopped)
2 Cups Red Cabbage (finely chopped)
1/4 Cup Parsely
3/4 Cup Raw Seeds (Sunflower/Pumpkin)
1/4 Cup Olive Oil
1 Clove Garlic (finely chopped)
2 Cups Celery (finely chopped)
1 Lemon (juice)
1/2 Teaspoon Salt
3 Tablespoons Liquid Coconut Aminos
1 Tablespoon Curry Powder
1/2 Teaspoon Cayenne Pepper
1 Teaspoon Onion Powder
1 Tablespoon Tahini
1/4 Cup Organic Pickled Ginger
1. In a medium serving bowl, combine the finely chopped purple and green cabbage, celery, pickled ginger and parsley. Set aside.
2. Add the sunflower seeds and or pumpkin seeds into the mixing bowl and toss to combine.
3. Add the olive oil, lemon juice, garlic, seasonings, salt, and pepper to the bowl. Toss until thoroughly blended.
4. Taste and add an additional tablespoon of curry powder if the slaw needs a little more flavor. Serve immediately or cover and refrigerate to marinate for up to several hours.