Alkalinizing and Energizing Slaw Recipe

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


  • 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.