Ingredient:

• Coleslaw
• 2 cups finely sliced purple cabbage (one small cabbage will be more than plenty)
• 2 cups finely sliced green cabbage (one small cabbage will be more than plenty)
• 2 cups shredded carrots (I used store-bought shredded organic carrots, but you could also grate them on a box grater, in a food processor, or julienne the carrots with a sharp knife)
• ¼ cup chopped fresh parsley
• Up to ¾ cup mixed seeds (I used mostly pepitas—AKA green pumpkin seeds—and sunflower seeds, with some sesame seeds and poppy seeds)
• Lemon dressing
• ¼ cup olive oil
• 2 to 3 tablespoons lemon juice, to taste
• 1 clove garlic, pressed or minced
• ½ teaspoon ground cumin
• ½ teaspoon salt