Gluten-Free, Vegan, Serves 8
- 1/2 medium head of purple cabbage shredded
- 2 cups shredded carrots
- 1/2 medium head of green cabbage shredded
- 1 cup cilantro chopped
- 1/2 cup green onions chopped
- 1 jalapeno seeded and diced
- 1/2 cup pepitas
- 1/4 cup sliced almonds
Dressing:
- 3 Tbsp olive oil
- 2 Tbsp apple cider vinegar
- 1 clove garlic minced
- 1/4 tsp cayenne pepper
- 1 Tbsp date syrup
- Sea salt and pepper to taste
Directions:
Into a large bowl combine all the ingredients for the slaw except for the nuts and seeds. Toss the slaw until well combined. Into a small bowl combine the dressing making sure to combine well. Pour dressing over the slaw and toss. Top with nuts and seeds.