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 tbsp. finely chopped parsley for garnish (optional)
For the dressing:
- ⅔ cup avocado
- 1 Date (diced)
- 2 tbsp. yogurt (sheep/goat)
- 4 tbsp. apple cider vinegar
- 1 tbsp. celery seeds
- 1 teaspoon Celtic Sea salt
- 1 tbsp. 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.
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