Colorful Cabbage Slaw

Yield: 8 servings

For the slaw:

8 cups shredded purple cabbage

2 cups shredded carrots

¾ cup chopped cilantro

1 jalapeno, finely diced (optional)

½ cup diced green onions

¼ cup roasted sunflower or pepita (pumpkin) seeds

For the dressing:

2 tablespoons extra-virgin olive oil

2 tablespoons apple cider vinegar

2 tablespoons pure maple syrup

1 teaspoon minced garlic clove

¼ teaspoon cayenne pepper

½ teaspoon salt

¼ teaspoon ground black pepper