Ingredients
- 1 (14-ounce) bag coleslaw mix
- 1 cup shredded red cabbage
- about 8 ounces broccoli (or 1 cup roasted)
- 1 tablespoon plus 1 teaspoon uncooked quinoa (or 1/4 cup cooked)
- 1/4 cup sunflower seeds
- 1/4 cup Gefen Olive Oil
- 1/4 cup raspberry vinegar (I used De La Rosa)
- 2 tablespoons Gefen Maple Syrup
- 1 fresh lemon
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