Allergy free Cole Slaw

Being that it's Labor Day weekend, I'm sure most of you are getting ready to light up the grill.  That means you'll need some delicious sides to go along with that bbq!  Well here you go!

Here is a light and healthy version of the traditional cole slaw which is also allergy free!



Ingredients:
please omit the sunflower seeds if you are allergic!

• 10 ounces shredded cabbage, about 8 cups
• 1/2 cup shredded carrot, about 1 large
• 1/4 cup roasted and unsalted sunflower seeds
• 1 tablespoon chopped chives
• 1 tablespoon chopped parsley
• 1/3 cup lemon juice
• 1 teaspoon brown sugar
• salt and freshly ground pepper, to taste
• 1/3 cup olive oil

Instructions

1.  In a large bowl combine the cabbage, carrot, sunflower seeds, chives and parsley.
2.  In a small bowl, whisk together the lemon juice and brown sugar. Season to taste with salt and pepper. Add the olive oil in a thin stream, whisking to blend.
3. Pour the dressing over the salad and toss to coat well.
4. Chill before serving.

Preparation time: 10 minutes

Number of servings (yield):8