Recipe makes 4 servings.
Approximate Cook Time: 20 minutes
|1/2||head(s)||cabbage(s), green, finely chopped (about 3 cups)|
|1||cup(s)||coconut, unsweetened shredded|
|1||medium||date(s), soaked, pitted and mashed|
|1/2||teaspoon(s)||mustard seed, ground brown|
|1/2||medium||jalapeno pepper(s), minced (optional- about 1 tablespoon)|
|1||teaspoon(s)||sea salt, to taste (optional)|
- Toss cabbage, tomatoes, coconut and almond flour together in a large bowl. Set aside.
- In a small bowl, mash the soaked date. Add in the remaining ingredients and whisk together to form a smooth dressing.
- Pour dressing into cabbage and tomato mixture and combine completely.
- This salad keeps well for 2 to 3 days in the refrigerator.