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Carrot Slaw

"My carrot slaw is very different from any other summer slaw and is so pretty too! Very simple to make and this is sure to be a hit at picnics as well as a side for steak! It is fine to make this a day ahead to give all the flavors time to blend well."

Ingredients :

• 2 cups thinly shredded purple cabbage
• 1 (10 ounce) bag shredded carrots
• 3/4 cup dried cranberries
• 1/2 medium onion, thinly sliced
• 2 tablespoons chopped fresh parsley, or to taste
• 1/2 (8 ounce) bottle balsamic vinaigrette salad dressing
• 1 teaspoon lemon juice, or to taste
• 1/4 cup salted sunflower seeds
• 1/2 cup crumbled blue cheese, or to taste

Instructions :

Prep : 20M	Cook : 4M	Ready in : 3H20M

• 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.

Notes :

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