Sweet Red Cabbage Coleslaw

500 g red cabbage
250g grated carrot
50 g sesame seeds
100 g sunflower seeds
small bunch parsley

Dressing
2 tblsp Apple juice concentrate
2 tblsp Olive Oil
1 tblsp Lemon juice
pinch saly and pepper

Cut red cabbage thinly taking out the tough stalks, peel carrots and grate,
Toast seeds in a hot dry frying pan until lightly brown, Chop parsley.
Combine all ingredients in a bowl, mix dressing in a small jam jar and pour over, mix well. Will keep well for a few hours, but best fresh.