Prep time: 15 minutes

Total time: 15 minutes

Ingredients (Organic/biodynamic)

For the slaw:

• ½ of a large green cabbage
• ¼ of a medium red cabbage
• 1 large carrot
• 1 tbsp. finely chopped parsley for garnish (optional)

For the dressing:

• ⅔ cup avocado
• 1 Date (diced)
• 2 tbsp. yogurt (sheep/goat)
• 4 tbsp. apple cider vinegar
• 1 tbsp. celery seeds
• 1 teaspoon Celtic Sea salt
• 1 tbsp. freshly ground pepper
• ½ green bell pepper
• 1 large carrot
• ⅔ medium Red onion

Instructions:

• Shred both the green and red cabbage into a bowl. You can either use a knife or a mandolin. Use a grater to grate the carrot into the same bowl.  Set aside.
• For the dressing, quarter the carrot, onion and green pepper and put in a food processor. Add the yogurt, diced date, 2 T apple cider vinegar, 1 tsp celery seed, 1 tsp   Celtic sea salt and 1 tsp freshly ground black pepper. Process for approximately 20 seconds. (note: dressing will be a little lumpy due to the carrots. That’s ok because it gives a great texture and color to the slaw).
• Pour the dressing over the cabbage mixture and toss to combine. Add additional salt and pepper to taste. Transfer to a serving bowl and top with chopped parsley (optional).
• Refrigerate for 30 minutes up to overnight and serve.