Orange Sunflower Slaw

• 1/2 cup orange juice
• 3 Tbs. olive oil
• 2 Tbs. apple cider vinegar
• 2 Tbs. tahini
• 2 Tbs. coconut nectar or sugar
• 1 Tbs. fresh lime juice
• 1 Tbs. toasted sesame oil
• 2 tsp. minced ginger
• 1 tsp. finely grated orange zest
• 1 tsp. gluten-free soy sauce or tamari
• 3/4 tsp. salt
• 3 cups shredded napa or green cabbage ( 1/2 head)
• 2 cups shredded red cabbage (18 head)
• 1 large carrot, julienned ( 3/4 cup)
• 1 English cucumber, peeled, flesh scooped out, and julienned (1 cup)
• 1 green pepper, thinly sliced lengthwise (1 cup)
• 1 cup raw sunflower seeds
• 1/2 cup finely chopped fresh mint

1. To make Dressing: blend all ingredients in blender until smooth.
2. To make Salad: Toss together all ingredients in large bowl.
3. Stir in Dressing.

orange juice, olive oil, apple cider vinegar, tahini, coconut nectar, lime juice, sesame oil, ginger, orange zest, soy sauce, salt, green cabbage, red cabbage, carrot, cucumber, green pepper, sunflower seeds, fresh mint

Taken from www.vegetariantimes.com/recipe/orange-sunflower-slaw/ (may not work)