Ingredients
4
4 servings
- •2 cups thinly shredded purple cabbage
- •1 (10 ounce) bag shredded carrots
- •¾ cup dried cranberries
- •½ medium onion, thinly sliced
- •2 tablespoons chopped fresh parsley, or to taste
- •½ (8 ounce) bottle balsamic vinaigrette salad dressing
- •1 teaspoon lemon juice, or to taste
- •¼ cup salted sunflower seeds
- •½ cup crumbled blue cheese, or to taste
Instructions
- Mix cabbage, carrots, cranberries, onion, and parsley in a medium bowl. Toss lightly. Add dressing and lemon juice. Toss, coating well. Cover and refrigerate until flavors blend, 3 hours to overnight. Sprinkle with sunflower seeds and blue cheese right before serving.
Nutritional Facts
Per 4 servings
- Calories: 264
- Carbohydrate: 33g
- Fat: 14g
- Fiber: 4g
- Protein: 5g
- Sugar: 21g
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