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.