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Parve
Easy
4 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
Looking for a new summer salad? Here’s a refreshing and different favorite.
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
To roast broccoli, preheat oven to 425 degrees Fahrenheit. Set out the broccoli on a baking sheet. Drizzle with olive oil and salt and cook for about 15 minutes until roasted.
Meanwhile, cook the quinoa according to package directions and let it cool.
Whisk the vinegar and olive oil with the maple syrup. Squeeze the lemon into the vinaigrette and mix well.
In a bowl, combine the coleslaw, red cabbage, broccoli, quinoa and sunflower seeds. Pour the vinaigrette over the slaw and enjoy!
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