This homemade dressing will keep nicely in the fridge for up to about one week
Linder Academy was founded by Kristin Carpenter (now Kristin Linder), a developmental psychologist completing her doctorate in Psychology with a focus on cognitive neuroscience
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
Knee length skirts and midi length dresses are the perfect choices for this style
Danielle Jinadu wearing an Aligne midi dress
These will have a stronger herbaceous note
