Ingredients:
I cup shredded purple cabbage
1 cup shredded carrot
1/3 cup sunflower seeds
1/3 cup unsweetened shredded coconut flakes
1 tablespoon creamy peanut butter
2 tablespoons pepper jelly vinaigrette
1 apple, shaved
1 teaspoon dried tarragon
1 tablespoon fresh parsley, minced
Salt to taste
Method:
1.In a medium sauce pan over medium heat toast the coconut and sunflower seeds together.
2.Whisk together peanut butter and pepper jelly vinaigrette.
3.In a medium bowl combine cabbage, carrot, apple, tarragon, parsley and toasted coconut and sunflower seeds.
4.Add peanut butter mixture and toss to coat.
Taste and put salt as needed.