Sweet Asian Sunflower Slaw

• 1/4 Cup Sunflower Seeds plus extra for sprinkling
• 2 Tablespoons rice vinegar
• 1 tablespoon maple syrup
• 2 Teaspoons Soy Sauce or Wheat-Free Tamari (for gluten-free) (use coconut aminos or chickpea tamari for soy-free)
• 1 Teaspoon sesame oil
• 1/8 Teaspoon Ground Ginger (optional)
• 1 Bag Coleslaw Mix
• 1 Large Carrot, thinly sliced or grated

Preparation

1 Grind the sunflower seeds in a spice grinder until they turn into a powder. Place the ground seeds in a medium-size bowl, and whisk in the vinegar, maple, soy, sesame oil, and ginger until smooth.
2 If you leave it to sit, the mixture will thicken more as the seeds absorb the moisture.
3 Taste test, and adjust seasonings as you wish (soy for salty, maple for sweet, vinegar for tangy, and oil for richness).
4 Add as much of the coleslaw mix as you like (I used about 2/3 of the bag) and garnish with the carrot. If you aren’t into garnishing, just mix that grated carrot right in.

Source: www.onefrugalfoodie.com