Alkalinizing and Energizing Slaw

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


  • 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.