Servings – 4 -6
1 cup Shredded Carrots
2 cups Shredded Broccoli
1 Jalapeño Seeded and Minced
½ Medium Red Onion – Thinly Sliced
¼ Cup Craisins
¼ Cup Sunflower Seeds – Unsalted – Raw
¼ cup Cider Vinegar
1 Lime Zested and Juiced
½ tsp Kosher Salt
2 Tbls Sugar
½ tsp Red Pepper Flakes
½ tsp Cracked Black Pepper
2 Tbls Extra Virgin Olive Oil
In a Large Mixing Bowl combine Carrots, Broccoli, Jalapeño, Red Onion, Craisins and Sunflower Seeds.
In a small saucepan, add the vinegar, lime zest, lime juice, salt, sugar red pepper flakes, and cracked black pepper. Bring to a boil over low heat, stirring to dissolve the sugar, for about 1 minute. Remove from heat and allow to cool about 3-4 minutes.
Add the olive oil to the vinegar mixture, pour over the vegetables and toss together to combine. Refrigerate until ready to serve.
Sprinkle a few more Sunflower Seeds and Craisins on Top for Garnish.