Destined for resort escapes and garden gatherings, this botanical maxi dress merges relaxed volume with architectural restraint
Saut the vegetables
Ingredients Coleslaw 2 cups finely sliced purple cabbage (one small cabbage will be more than plenty) 2 cups finely sliced green cabbage (one small cabbage will be more than plenty) 2 cups shredded carrots (I used store-bought shredded organic carrots, but you could also grate them on a box grater, in a food processor, or julienne the carrots with a sharp knife) cup chopped fresh parsley Up to cup mixed seeds (I used mostly pepitasAKA green pumpkin seedsand sunflower seeds, with some sesame seeds and poppy seeds) Lemon dressing cup olive oil 2 to 3 tablespoons lemon juice, to taste 1 clove garlic, pressed or minced teaspoon ground cumin teaspoon salt Instructions In a medium serving bowl, combine the prepared purple and green cabbage, carrots and parsley
Think soft textures, relaxed fits, and subtle feminine details that feel perfect for a casual day out in the city
Who knows how it came to me, haha)
Whether youre wearing it casually or dressing it up for the evening, the Sue dress offers timeless sophistication with a contemporary twist
