Simple Seedy Slaw

finely sliced purple cabbage (one small cabbage will be more than plenty)

finely sliced green cabbage (one small cabbage will be more than plenty)

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)

chopped fresh parsley

Up to 3/4 cup mixed seeds (I used mostly pepitas—AKA green pumpkin seeds—and sunflower seeds, with some sesame seeds and poppy seeds)

olive oil

to 3 tablespoons lemon juice, to taste

garlic, pressed or minced

ground cumin

salt