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Ingredients Coleslaw 2 cups finely sliced purple cabbage (one small cabbage will be more than plenty) 2 cups finely sliced green cabbage (one small cabbage will be more than plenty) 2 cups shredded carrots (I used store-bought shredded organic carrots, but you could also grate them on a box grater, in a food processor, or julienne the carrots with a sharp knife) cup chopped fresh parsley Up to cup mixed seeds (I used mostly pepitasAKA green pumpkin seedsand sunflower seeds, with some sesame seeds and poppy seeds) Lemon dressing cup olive oil 2 to 3 tablespoons lemon juice, to taste 1 clove garlic, pressed or minced teaspoon ground cumin teaspoon salt Instructions In a medium serving bowl, combine the prepared purple and green cabbage, carrots and parsley
Equipment Storage This dip can be stored in an airtight container in the fridge for up to 7 days
Booty, Booty, Booty, Rockin' Everywhere Up-level your bachelorette party swimsuit with a booty veil (yep, you read that right)
The Truth About Brazilian Steakhouse Chain Fogo De Chao Until the 1990s, if you used the word "steakhouse" in the U.S., it meant a very specific and very American thing, with particular cuts
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