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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 16 |
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Inspired by a recipe on ... a refreshing veggie side with a kick! Ingredients:
1 small green cabbage, finely chopped (about 3 cups) |
3 medium tomatoes, diced |
1 cup unsweetened dried shredded coconut |
1/2 cup almond flour |
1 large dates, soaked, pitted, mashed |
1 lemon, juice of |
2 tablespoons olive oil |
1/2 teaspoon ground brown mustard seeds |
1/2 teaspoon ground cumin |
1/4 teaspoon turmeric |
1 tablespoon jalapeno, minced |
sea salt |
Directions:
1. Toss cabbage, tomatoes, coconut and almond flour together in a large bowl. Set aside.
2. In a small bowl, mash the soaked date. Add in the remaining ingredients and whisk together to form a smooth dressing.
3. Pour dressing into cabbage and tomato mixture and combine completely.
4. Keep for up to 2 to 3 days in the refrigerator.
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