- 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.)
- 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.
- Thinly slice cabbage, similar to how you would for coleslaw.
- 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.