1/2 c. apple cider vinegar
1/3 cup vegetable oil
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. celery seed
1/2 tsp. mustard powder
1/4 tsp. smoked paprika
2 1/2 Tblsp. sugar
a pinch or two of cayenne pepper
1 1/2 lbs. broccoli
1 large carrot, washed and peeled
1/2 cup julienned red cabbage
1/2 cup raisins
1/2 cup dried cranberries
1/3 cup hulled sunflower seeds
Trim the florets from the broccoli and save for another use. Peel the tough outer skin from the stalk and cut into long, fat sticks that will fit in the feed tube of your food processor. With the grater of your food processor, grate the broccoli and carrots, then add to the julienned cabbage in a large bowl.
Toss the raisins and cranberries with the vegetables and set aside.
Toast the sunflower seeds over medium heat for 5 to 6 minutes, stirring or shaking occasionally to prevent burning. Toss in a couple pinches of salt, stir again and allow to cool.
Bring the vinegar to a boil. Pull from the heat and whisk in the remaining ingredients until well combined, then cool for two minutes.
Pour the dressing over the vegetables; cover and refrigerate for one hour.
Just before serving, stir in the toasted sunflower seeds and adjust seasonings.
My time-saving, speedy hint: There are those die-hard chefs/cooks who insist on doing everything from scratch – I’m not one of them. Save all that time with the vegetables by buying a bag of broccoli slaw in the refrigerator case of your supermarket’s produce department – you’ll need a 12 to 16 oz. bag.