Crunch Salad

INGREDIENTS:

For the Salad:
4 cups shredded green cabbage
2 cups shredded red cabbage
1 large carrot, grated
1 bell pepper, thinly sliced
1/2 cup sliced radishes
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1/4 cup sliced green onions
1/4 cup sunflower seeds
1/4 cup sliced almonds
1/4 cup dried cranberries
For the Dressing:
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste


INSTRUCTIONS:

Prepare the Salad:
In a large bowl, combine the shredded green and red cabbage, grated carrot, thinly sliced bell pepper, sliced radishes, chopped parsley, chopped cilantro, sliced green onions, sunflower seeds, sliced almonds, and dried cranberries.

Make the Dressing:
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.

Combine and Serve:
Pour the dressing over the salad ingredients in the large bowl. Toss until everything is evenly coated with the dressing.
Serve immediately, or if preferred, refrigerate the salad for up to 2 hours before serving to allow the flavors to meld together.