Carrot Slaw - cooking recipe

Ingredients

2 cups thinly shredded purple cabbage
1 (10 ounce) bag shredded carrots
3/4 cup dried cranberries
1/2 medium onion, thinly sliced
2 tablespoons chopped fresh parsley, or to taste
1/2 (8 ounce) bottle balsamic vinaigrette salad dressing
1 teaspoon lemon juice, or to taste
1/4 cup salted sunflower seeds
1/2 cup crumbled blue cheese, or to taste

Preparation

Mix cabbage, carrots, cranberries, onion, and parsley in a medium bowl. Toss lightly. Add dressing and lemon juice. Toss, coating well. Cover and refrigerate until flavors blend, 3 hours to overnight. Sprinkle with sunflower seeds and blue cheese right before serving.