- 5 cups Cabbage thinly shredded
- 1/2 cup Sunflower seeds
- 1/2 cup Cranberries
- 3 tbsp Olive oil
- 1/4 tsp Salt
- 1/4 tsp White Pepper
Chop or shred the cabbage as thinly as you can
Add salt and set aside.
In a saute pan - add the sunflower seeds - and lightly toast them until you get the fragrance of toasted nuts.
Sprinkle the toasted sunflower seeds over the cabbage and cover the bowl with a lid
To the same saute pan - add the olive oil and heat it up - hot but not boiling.
Pour gently all over the cabbage and cover the bowl again for a minute or two.
The heat in the sunflower seeds and the hot oil is all it takes to remove the raw bit from this vegetable.
Add cranberries and white Pepper -
Toss the salad well before you serve.
Calories: 180kcal | Carbohydrates: 9.2g | Protein: 4.1g | Fat: 15.4g | Saturated Fat: 1.8g | Polyunsaturated Fat: 13.6g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 483mg | Potassium: 0mg | Fiber: 3.9g | Sugar: 3.6g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg