Flavored with sage and celery, this is one of the best Thanksgiving sides that you'll ever taste
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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
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In 1969, Old El Paso became the first American company to offer a national line of Mexican meals in supermarkets and the first to advertise Mexican cuisine
This color expansion in 1990s mens fashion allowed for greater flexibility in matching suits with accessories and contributed to the decades more relaxed approach to formal dressing
