Zesty Lime Slaw

🥘 Ingredients

• fat garlic cloves 2
• lime juice from medium limes 1 ½ tbsp
• good-quality extra virgin olive oil ¼ cup
• Dijon mustard 2 tsp
• pure maple syrup 2 tsp
• kosher salt 1 tsp
• Freshly
• small or large red bell pepper ½
• shredded green cabbage labeled “Limey Slaw” from 5 cup
• roasted sunflower seeds 0.33 cup
• Kosher

Lime Vinaigrette

1. 1

   Prepare: fat garlic cloves , lime juice from medium limes , good-quality extra virgin olive oil , Dijon mustard , pure maple syrup , kosher salt , Freshly cracked black pepper to taste.
2. 2

   In an 8-ounce (250 mL) jar for which you have a lid, combine all of the ingredients. Seal the jar and shake vigorously. Taste, adding more olive oil to balance acidity, lime juice for tang, maple syrup for sweetness, or salt as desired.
3. 3

   Seal the jar, label it, and store in the fridge for up to 1 week.
4. 4

   Gather: small or large red bell pepper , shredded green cabbage labeled “Limey Slaw” from , 4 1/2 tbsp Lime Vinaigrette (from meal prep), roasted sunflower seeds , Kosher salt and freshly cracked black pepper.
5. 5

   Thinly slice the bell pepper into strips, removing the core/seeds.
6. 6

   In a serving bowl, combine the sliced peppers and cabbage. Drizzle on the Lime Vinaigrette. Toss with your hands (or tongs) to coat the cabbage well. Fold in the sunflower seeds and toss again. Taste, adding salt or pepper as needed.