Sunflower Coleslaw

This recipe is from Vegetariana and comes highly recommended from Connie, a garden member.

Ingredients
3 cups thinly shredded white or red cabbage
2 medium carrots, coarsely grated
Juice of 1 lemon
½ cup toasted sunflower seeds
Freshly ground pepper to taste
1 cup parsley dressing

Procedure
Combine all ingredients in a bowl and mix thoroughly. Chill before serving.

Parsley Dressing

Yield: About 1 cup

Ingredients
½ cup firmly packed fresh parsley
¼ cup oil (half safflower, half olive recommended)
¼ cup peeled, seeded, and chopped cucumber
1 Tablespoon lemon juice
½ teaspoon dried dill
¼ teaspoon salt
Freshly ground pepper to taste

Procedure
Place all ingredients in the container of a food processor. Process until all that remains of parsley is tiny flakes. Refrigerate the unused portion in an airtight container and use within 2 days.