| Prep Time | 15 minutes |
| Servings |
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Ingredients
- 1/2 head purple cabbage
- 6-8 leaves kale (ribs removed)
- 1 bunch Italian parsley
- 1 bunch cilantro
- 3 carrots (peeled)
- 2 cloves garlic
- 2 inch ginger (peeled)
- 2 tbsp sesame oil
- 2 tbsp liquid coconut oil
- 2 tbsp Bragg’s aminos
- 1/4 cup apple cider vinegar
- 2 tbsp raw honey or maple syrup
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/2 cup hemp seeds
Ingredients
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Instructions
- In a food processor, pulse cabbage, kale, parsley, cilantro, carrots, ginger and garlic until coarsely chopped. Pour into a large bowl. Toss with remaining ingredients. Serve and enjoy. Will store in fridge for up to six days.
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