Haely Lindau MSc Nutrition Holistic NutritionistRecipe, Vegan

3 cups purple cabbage, finely shredded using food processor or by hand
1/2 cup chopped cilantro (or parsley)

2T apple cider vinegar
1T maple syrup
1.5T nutritional yeast
1T tahini
1 tsp Tamari (or cocoaminos if avoiding soy)

Top with:
1/4 cup chopped pitted black olives or capers
Sliced avocado

Put cabbage and cilantro in a large bowl
Mix dressing ingredients in a small bowl
Pour the dressing over the cabbage and cilantro and mix well
Top with olives or capers and toss again
Allow to chill (covered in the refrigerator) for at least two hours before serving.
Serve with sliced avocado

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