A simple twist on traditional slaw that is safer for picnics and outdoor activties. It's still best to keep food out of the "Danger Zone" (40-140 degrees F), but this recipe is dairy-free and won't spoil as quickly.
3 cups chopped Napa cabbage
1 med. carrot, shredded
1/4 cup red onion, thinly sliced
1/4 cup olive oil
2 Tbsp. balsamic vinegar
2 cloves garlic, minced
1/4 tsp. ground black pepper
dash sea salt
1/4 cup sunflower seeds or slivered almonds (optional)
Toss cabbage, carrot and onion in a bowl. In a separate bowl, whisk together olive oil, balsamic vinegar, garlic, salt and pepper. Add dressing to cabage mixture and toss to coat. Sprinkle sunflower seeds or almonds over the salad just before serving.
