Cabbage Salads

Cabbage, sunflower seeds, and dill, tossed with a sweet dressing and topped with fried wontons. Pat likes this.

Middle-Eastern Cabbage Salad
cabbage, chopped
storebought shredded carrots

Tahini
White Vinegar
Maple Syrup
Cilantro leaves
Garlic
Red Pepper
Salt
Whisk dressing ingredients together into a bowl to taste.  Add vegetables.  Can substitute other vegetables.  Can toast sunflower seeds, or chopped peanuts to sprinkle on top.

Chilean Cabbage Salad
Slice cabbage thinly, top with vinegar and a sprinkling of cilantro.  My mamita in Penco, Chile made this a lot, and it’s not very good (because it’s so sour), but it’s healthy! You could add a sprinkle of salt, but eat it quick as it will start rendering it's juice. 

Karisa’s Coleslaw

2/3 c. mayonnaise
1 Tbsp lemon juice
2 Tbsp grated onion
1 Tbsp honey
1 Tbsp white wine vinegar
1 Tbsp apple cider vinegar
½ tsp dry mustard
½ tsp celery seeds
salt and pepper to taste
1/2 head green cabbage finely shredded
1 large carrot, finely shredded
Add all dressing ingredients through salt and pepper to bowl and whisk together.  Then add cabbage and carrot, tossing until coated in the dressing.  Taste and adjust seasonings if needed.  Tastes great fresh, and even better the next day.  Can add sliced apples, raisins and ginger for a twist on the normal coleslaw.