Cabbage & Pumpkin Seed Slaw with Maple Dijon Vinaigrette: A Farmers Market Classic Revisited

• 1 head green cabbage, finely shredded (about 4–5 cups)
• 2 carrots, julienned
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds (or replace with more pumpkin seeds or other nuts)
• 1/2 cup fresh parsley (or cilantro)
• Optional additions: fresh basil or other fresh herbs, shredded apple, dried cranberries
• 1/3 cup olive oil
• 2 tbsp maple syrup
• 2 tbsp lemon juice or apple cider vinegar
• 1 tbsp Dijon mustard
• Salt and pepper to taste

Instructions

1. Slaw

   1

   Combine all the salad ingredients in a large bowl.

2. Maple Dijon Vinaigrette

   2

   Whisk together the olive oil, maple syrup, vinegar (or lemon), Dijon mustard, salt, and pepper until smooth. Alternatively, shake in a well-sealed jar until emulsified.

3. Assembly

   3

   Toss the dressing with the slaw ingredients until evenly coated.

4. 4

   Let it sit for at least 15 minutes before serving to allow the flavours to meld. If you're looking to elevate it even more: Toast the pumpkin and sunflower seeds for better crunch and nutty depth. Consider a pinch of chili flakes or a dash of garlic powder in the vinaigrette for a subtle kick. If using lemon juice instead of vinegar, a small pinch of zest (¼ tsp / 1.25 ml) would add brightness.