Raw Purple Cabbage Slaw
2 - Lunch, Salad
Ingredients
3 cups purple cabbage shredded
2 tablespoons apple cider vinegar
1 teaspoon tamari
1 1/2 tablespoon nutritional yeast
3-4 drops liquid stevia
1 tablespoon tahini
OPTIONAL INGREDIENTS
1/2 cup finely chopped fresh parsley
1/4 cup chopped pitted black olives or capers
Description
I was never a huge coleslaw fan, as I used to think the texture was revoltingly slimy. But this version, which incorporates a light, beautifying dressing, and is made with fresh, raw with purple cabbage that’s practically bursting with skin beautifying vitamin C and other nutrients, stays crispy, and is appetizing and delicious. I usually eat most of it right after – and sometimes during! — making it, though I do encourage you to let it marinate for a few hours before eating . . . if you can wait!
Directions
Shred the cabbage, using the shredding attachment to your food professor or a mandoline, or finely by hand, and place into a large bowl.
Whisk together the other ingredients, adding the tahini last.
Pour over the cabbage and mix well.
Add the optional ingredients, if desired, and mix well again.
Allow to chill covered in the refrigerator for at least 2 hours before serving.