Fresh Seasonal Coleslaw

recipe from Davis Sq farmers market shopper, Sheila Lemke
This goes great with the Pork Tenderloin recipe.

Ingredients:
2 cups finely sliced red cabbage (one small cabbage head)'
2 cups finely sliced green cabbage (one small cabbage head)
2 cups shredded or grated carrots (or mix it up with shredded turnips, or radishes)
1/4 cup chopped fresh parsley

Lemon Dressing
1/3 cup olive oil
1/3 cup mayonnaise (or full fat plain yoghurt or labneh)
3 tbsps lemon juice
1 garlic clove pressed or minced finely
1/2 tsp ground cumin (optional)
1/2 tsp salt

Optional: 1/4 cup Toasted Seeds such as pepita, sunflower, sesame or poppy seeds - toast lightly over a frying pan until they are fragrant

Directions:

In a medium sized bowl mix all coleslaw ingredients together.

In another small bowl, combine remaining dressing ingredients and whisk until blended.

Drizzle dressing over coleslaw until all ingredients are coated. 

Taste and add additional lemon juice if needed. Serve immediately with the Pork Tenderloin or cover and refrigerate until needed.