• ¼ red cabbage, shredded
  • 1 fennel bulb, trimmed and thinly sliced
  • 1 dessert apple, cored and thinly sliced
  • 1 small red onion, thinly sliced
  • 1 celery stick, sliced
  • 2 tablespoons sunflower seeds
  • 2 tablespoons pumpkin seeds
  • 5 tablespoons vegan mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • small handful of flat leaf parsley, roughly chopped
  • salt and pepper

Put the cabbage in a large bowl, add the fennel, apple, onion, celery and sunflower and pumpkin seeds and toss well to combine.

Mix the mayonnaise, lemon juice and mustard together in a small bowl and season with salt and pepper. Add to the cabbage mixture with the parsley and gently toss together to coat in the dressing.

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