Prep time: 15 minutes
Total time: 15 minutes
Ingredients ( Organic/biodynamic)
For the slaw:
½ of a large green cabbage
¼ of a medium red cabbage
1 large carrot
1 tablespoon finely chopped parsley for garnish (optional)
For the dressing:
⅔ cup avocado
1 Date (diced)
2 tablespoons yogurt (sheep/goat)
4 tablespoons apple cider vinegar
1 teaspoon celery seeds
1 teaspoon Celtic Sea salt
1 teaspoon freshly ground pepper
½ green bell pepper
1 large carrot
⅔ medium Red onion
Instructions:
- Shred both the green and red cabbage into a bowl. You can either use a knife or a mandolin. Use a grater to grate the carrot into the same bowl. Set aside.
- For the dressing, quarter the carrot, onion and green pepper and put in a food processor. Add the yogurt, diced date, 2 T apple cider vinegar, 1 tsp celery seed, 1 tsp Celtic sea salt and 1 tsp freshly ground black pepper. Process for approximately 20 seconds. (note: dressing will be a little lumpy due to the carrots. That’s ok because it gives a great texture and color to the slaw).
- Pour the dressing over the cabbage mixture and toss to combine. Add additional salt and pepper to taste. Transfer to a serving bowl and top with chopped parsley (optional).
- Refrigerate for 30 minutes up to overnight and serve.