In a large mixing bowl, finely shred about 4 cups of fresh red cabbage and add ½ cup of freshly minced parsley.

Sprinkle ½ cup of raw sunflower seeds into the bowl and toss gently.

In a separate small bowl, whisk together ¼ cup of extra virgin olive oil, 2 tablespoons of apple cider vinegar, and a pinch of fine sea salt and black pepper.

Pour the whisked dressing over the slaw mixture and gently toss to combine.

Thinly slice 1-2 fresh peaches and gently fold them into the slaw right before serving.

Serve the Summer Slaw with Peaches and Parsley chilled or at room temperature.