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Summer Broccoli Slaw with A Kick

a bowl of salad


In a Large Mixing Bowl combine Carrots, Broccoli, Jalapeño, Red Onion, Craisins and Sunflower Seeds.

In a small saucepan, add the vinegar, lime zest, lime juice, salt, sugar red pepper flakes, and cracked black pepper. Bring to a boil over low heat, stirring to dissolve the sugar, for about 1 minute.  Remove from heat and allow to cool about 3-4 minutes. 

Add the olive oil to the vinegar mixture, pour over the vegetables and toss together to combine. Refrigerate until ready to serve. 

Sprinkle a few more Sunflower Seeds and Craisins on Top for Garnish.

Serves 4-6


1 Cup Shredded Carrots

2 Cups Shredded Broccoli

1 Jalapeño Seeded and Minced

½ Medium Red Onion – Thinly Sliced

¼ Cup Craisins

¼ Cup Sunflower Seeds – Unsalted – Raw


¼ Cup Cider Vinegar

1 Lime Zested and Juiced

½ Tsp Kosher Salt

2 Tbls Sugar

½ Tsp Red Pepper Flakes

½ Tsp Cracked Black Pepper

2 Tbls Extra Virgin Olive Oil