Ingredients

The following ingredients have 4 Servings
  • 1 head green cabbage (shredded)
  • 1/2 cup shredded red cabbage
  • 1 large carrot* (shredded or chopped)
  • 3/4 cup diced cucumber or cucumber cut into strips**
  • 1/2 cup diced radish
  • 1/3 cup diced green onion
  • 1/2 cup chopped hazelnuts***
  • 1/4 cup lemon juice
  • 1/4 cup apple cider vinegar
  • 1/2 cup tahini
  • 3 tbsp coconut aminos (or GF Tamari Soy Sauce)
  • 1 tbsp avocado oil or olive oil
  • 2 cloves garlic, (minced)
  • 1 tsp cumin
  • 1/2 cup water

Instruction

  • In a large bowl toss together shredded cabbage, carrots, cucumber, radish, and green onion.
  • To make the dressing, place all ingredients into a food processor or blender. Pulse until smooth adding in additional water if the dressing is too thick.
  • Use about 2/3 cup dressing, toss in the salad. Top with chopped hazelnuts. Refrigerate until ready to serve (best enjoyed within 1-2 days). Save the rest of the dressing for another use, it will store well in the fridge for up to 3 weeks.