2 cups sliced celery
2 cups shredded carrots
1/3 cup sunflower seeds alfalfa sprouts
8 mini pitas
1 cup mayonnaise
1 teaspoon curry powder
In a large bowl, combine the red cabbage, celery, and carrots.
Blend together mayonnaise and curry. Fold into rainbow mixture and combine well.
Toss in sunflower seeds.
Cut the mini pitas in half. Open each half like a pocket and fill with rainbow mixture. At serving time, top each pita with a teaspoon or more of alfalfa sprouts.