Lemon Dill Slaw

This lemon dill slaw is refreshing, easy to make and perfect for spring and summer!  It combines crunchy cabbage, zucchini, and carrots with pumpkin seeds in a tangy lemon dill dressing.  It is packed with fiber and nutrients and a great way to get those extra veggies in! This is good as a side salad, on a sandwich in place of lettuce, or as something to serve with a protein like grilled tofu.  You can even make it a day ahead of time and use it in lunches as it tastes even better the next day!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4-6 | Prep Time: 5 minutes | Cook Time: 0 minutes | Ready in: 5 minutes

Ingredients

• 1 small head organic green cabbage, shredded
• 3 medium organic carrots, grated
• 1 medium organic zucchini, grated
• 2 organic green onions, sliced
• 1/4 cup pumpkin seeds
• 3 Tbsp lemon juice
• 1 Tbsp avocado oil
• 1 Tbsp maple syrup
• 1/2 tsp garlic powder
• 1/2 tsp dried dill
• 1/2 tsp sea salt (or to taste)

Instructions

1. In a large bowl combine cabbage, carrots, zucchini, green onions, and pumpkin seeds.

2. In a small bowl, whisk together lemon juice, oil, maple syrup, garlic, dill and sea salt.

3. Pour the dressing over the veggies and mix together until all of the veggies are coated in the dressing.

4. Serve!