Cabbage Slaw with Toasted Sunflower Seeds

After making a batch of borscht I always have some leftover cabbage, so I like to make a coleslaw with it. A while ago I found a few awesome recipes in the cookbook Mamushka by Olia Hercules. The unrefined sunflower oil she uses in the recipe has a more pronounced sunflowery taste than the refined stuff, so it’s worth a try.

I added red bell pepper to mine for a little extra colour.

What you need:

• 2 tablespoons unrefined sunflower oil
• 1/2 tablespoon white wine vinegar
• 1/2 teaspoon sugar
• salt
• 1/4 red onion, thinly sliced
• 1 small green cabbage, thinly sliced
• 2 carrots, grated
• 0ptional: 1/2 red bell pepper, thinly sliced
• 3 tablespoons sunflower seeds, toasted
• 1 tablespoon dill, chopped

What you do:

1. Toast the sunflower seeds in a dry frying pan on medium heat. Watch them carefully so they don’t burn! Remove the seeds from the pan to cool down.
2. Mix the sunflower oil, vinegar, sugar and a little salt together in a salad bowl. Add the onion and let it sit in the dressing for 5-10 minutes. This will allow the flavour of the onion to mellow a little.
3. While the onion and dressing are getting to know each other, prepare the cabbage, carrots and optional bell pepper. Add them to the bowl, and mix to coat them in dressing.
4. Garnish with the dill and toasted sunflower seeds.