A light, early autumn slaw made with apples, yellow peppers, and mint. The flavors are brought together with the addition of sunflower seeds and sunflower oil.
In a medium serving bowl, combine the combined purple and green cabbage, apples, yellow pepper, and carrots. Add chives and fresh mint. Set aside.
Pour your sunflower seeds into a small skillet. Toast over medium heat stirring frequently until the seeds are fragrant. Add the toasted seeds to the serving bowl with the slaw.
Dressing
Combine sunflower oil, lime juice, vanilla, apple cider vinegar, and clementine juice in a small bowl.
Add roast cinnamon, salt & pepper, and ginger and whisk until thoroughly blended.
Drizzle the dressing over the slaw and toss until coated. Sprinkle the slaw with the clementine zest and serve immediately or cover and refrigerate for up to several hours.