• ¼ medium purple cabbage, sliced into thin shreds
• 2-4 carrots, (similar amount to cabbage) sliced on the bias and then into match sticks
• 2 stalks celery, thinly sliced on the bias
• 4 green onions, chopped
• Large handful of cilantro leaves and stems
• ½ cup toasted nuts or sunflower seeds

For the dressing:

• ¼ tsp Louisiana Pepper Exchange Cayenne Pepper Puree
• 3 tbsp olive oil
• 4 tbsp apple cider vinegar
• 3 tbsp maple syrup
• 2 cloves garlic, crushed
• ½ tsp cumin
• Salt & pepper to taste