Raw Purple Cabbage Slaw Recipe
Serves: 3 Cups
  • Organic if possible
  • 3 cups purple cabbage, shredded
  • 2 Tbs. apple cider vinegar
  • 1 tsp. tamari
  • 1½ Tbs. nutritional yeast
  • 3-4 drops liquid stevia
  • 1 Tbs. tahini
  • ½ cup finely chopped fresh parsley
  • ¼ cup chopped pitted black olives or capers
  1. Shred the cabbage, using the shredding attachment to your food professor or a mandoline, or finely by hand, and place into a large bowl.
  2. 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.
  3. Allow to chill covered in the refrigerator for at least 2 hours before serving.
Recipe by Solluna by Kimberly Snyder at https://mysolluna.com/2013/11/14/raw-purple-cabbage-slaw-recipe