Thanks to Chef Kimberly Snyder for this recipe.
3 cups purple cabbage, shredded
2 Tbs apple cider vinegar
1 tsp. low-sodium tamari
1 1/2 Tbs. nutritional yeast
3-4 drops liquid stevia
1 Tbs tahini
1/2 cup finely chopped resh parsley
1/4 cup chopped pitted black olives or capers
Shred the cabbage using the shredding attachment on your food processor & place in large bowl.
Whisk together the other ingredients, adding the tahini last.
Pour over the cabbage and mix well.
Add the optional ingredients, if desired
Allow to chill, covered for at least 2 hours before serving.
KDFW FOX 4
Main Station Directory:
Didn't find what you were looking for?