Finely shred 2 cups of red cabbage using a sharp knife or a mandoline for even slices.

Mince a handful of fresh parsley to release its aromatic oils.

Thinly slice one ripe peach; the slices should be juicy and tender but not overly soft.

In a medium-sized mixing bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, a pinch of fine sea salt, and black pepper.

In a large mixing bowl, combine the shredded red cabbage, minced parsley, and a quarter cup of raw sunflower seeds.

Gently add the sliced peaches, ensuring you maintain their shape while combining with the other ingredients.

Pour the prepared dressing over the slaw mixture in the large bowl and drizzle it evenly over all the components.

Using two large spoons, gently toss the slaw together until all components are thoroughly coated in the dressing.

Serve immediately for maximum crunch, or let it refrigerate for 10-15 minutes to allow the flavors to meld.