Ingredients
Salad
- 1/4 organic green cabbage (yields about 2 cups julienned)
- 2 organic whole carrots (yields about 1 cup julienned)
Dressing
- 1/4 cup organic coconut yogurt, plain unsweetened
- 1/4 cup red wine vinegar or organic apple cider vinegar
- 1/2 stalk organic celery
- 1/2 tbsp organic dried chopped onion
- 1/8 tsp sea salt, to taste
- 1/8 tsp black pepper, to taste
Instructions
- Rinse and dry unpeeled carrots.
- Using mandolin slicer, julienne the carrots and cabbage. Place in mixing bowl and set aside.
- Mix yogurt and vinegar in small bowl until smooth.
- Add remaining dressing ingredients and mix thoroughly.
- Pour dressing over cabbage and carrots. Stir, serve and enjoy!
Notes
Can be made ahead of time, but I don’t recommend adding the dressing more than a few hours before serving for extra crispiness.
Store refrigerated in air tight container. Best if used within 2 days.
- Prep Time: 10 mins