From February/March 2016 issue
Serves 4


For the slaw:

  • 2-1/2 cups thinly sliced or shredded green cabbage
  • 1-1/2 cups thinly sliced or shredded red cabbage
  • 2 medium carrots, shredded (about 1 cup shredded carrots)
  • 1 large Granny Smith apple, cored and julienned
  • 1/4 cup sunflower seeds, toasted
  • 1/4 cup extra-virgin olive oil
  • 2 TBSP mayonnaise
  • 2 TBSP fresh lemon juice
  • 1 TBSP apple cider vinegar
  • 1 TBSP honey
  • 1 tsp Dijon mustard
  • Sea salt and black pepper, to taste

For the croquettes:

  • 4 (4-ounce) cans wild

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