Light Summer Cole Slaw

3 cups shredded green and/or red cabbage

1 cup shredded carrots

2 celery stalks, thinly sliced

2 Tb. chopped parsley

1/2 cup pecans or walnuts, or nuts of your choice

1/2 cup sesame oil

2 Tb. cider vinegar

1/2 tsp garlic powder

1/2 cup sun-dried tomatoes, soaked 15 minutes, chopped (optional)

1 tsp. fennel or poppy seeds (optional)

Salt and black pepper to taste


Slice the cabbage and carrots by hand, or use a mandoline.  If you want to finely shred the cabbage and carrots, use the shredding blade on a food processor.  Toss all ingredients and allow to marinate at least one hour, stirring often.


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