1. For the vinaigrette: Add the first 5 ingredients to a blender and blend until smooth. With the blender running on medium speed, slowly add the oil. (If the mixture seems to become too thick at any point, drizzle in a little water.)
2. For the salad: Preheat oven to 400 and lay out sunflower seeds in an even layer on a sheet tray. Toast until fragrant and slightly darkened, about 5 minutes.
3. Thinly slice cabbage, similar to how you would for coleslaw.
4. Add desired amount of dressing and top with toasted sunflower seeds and fried garlic. Leftover dressing will keep in the fridge for up to 2 weeks.

The dressed salad holds up nicely in the fridge, even after a day or two!

Recipe by Austin Racine & Maura Martin of Mo’s Lunch.