you will need: a sharp chef knife, a cutting board, a large serving bowl, measuring cups and measuring spoons
yields 6-8 servings
1/4 head cabbage
1/2 cup shredded carrots
1/2 cup sunflower seeds
6 ounces crumbled feta cheese
2 tablespoons extra virgin olive oil
1/2 tablespoon balsamic vinegar
1 clove garlic, crushed
1/2 tablespoon dill
shred cabbage. add carrots and drizzle with olive oil and vinegar. mix until satisfied with saturation (add more to taste). add sunflower seeds.
sprinkle dill over the top and mix in with the garlic. sprinkle with pepper to taste. top with feta.
best served immediately but will keep in the fridge for 1-2 days. would be good with crispy bacon bits if desired.