Cut the cabbage into ¼” pieces and shred the carrots on the grater, then place in mixing bowl.  Add the salt and mix to start drawing the juices out of the vegetables.

Mince the parsley, garlic and thyme and add to the bowl with the sunflower seeds.

Add a liberal amount of pepper. You can always add more at the end, too.

To make the dressing, add the juice from the lemon and the mayo to the mixing bowl.  Then add the olive oil and Apple Cider Vinegar.

Mix all ingredients together in mixing bowl until everything is evenly coated with the dressing.  Taste test the mix and if it is too creamy add more vinegar and if it is too acidic add more mayo.

Let the coleslaw sit for half an hour to an hour before serving, then when ready to serve, mix it one more time and enjoy! This coleslaw is best eaten the same day.