Red Cabbage Slaw with Lemon Dressing

• 1/3 cup raw sunflower seeds (1 1/2 ounces)
• 2 teaspoons coarsely chopped jalapeno
• 3/4 cup canola oil
• 1/3 cup fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1/2 head of red cabbage, cored and cut into 1/4-inch-wide strips (8 cups)
• 2 large carrots, coarsely shredded
• 4 ounces mixed sprouts, such as sunflower and radish (about 3 cups)
• Freshly ground pepper

1. Preheat the oven to 350.
2. Spread the sunflower seeds on a baking sheet and toast in the oven for about 8 minutes, or until fragrant.
3. Let cool.
4. In a blender or food processor, combine the jalapeno, canola oil, lemon juice, salt and sugar and process until smooth.
5. In a large bowl, toss the cabbage with the carrots and sprouts.
6. Add the dressing and the toasted sunflower seeds and toss to coat.
7. Season with pepper, toss again and serve.

sunflower seeds, jalapeno, canola oil, lemon juice, salt, sugar, red cabbage, carrots, mixed sprouts, freshly ground pepper

Taken from www.foodandwine.com/recipes/red-cabbage-slaw-with-lemon-dressing (may not work)