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Dairy Free Creamy Cabbage Slaw [Recipe]!

November 03, 2013 2 min read

Hi all! Hope you're enjoying your week! The weather is getting a bit colder over here & if you're anything like me, even in the colder months I still crave some chilled food. Although I sometimes have a cold meal with a cup of hot tea...makes sense total sense, right? I still enjoy making colorful chilled meals in the colder months.

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Recently I came across some colorful cabbage slaw (similar looking to he picture above) at Whole Foods. It was loaded with cabbage, shredded carrot, & purple cabbage. The colors were so pretty that I assumed they were loaded with vitamins & antioxidants. With some research, I found that cabbage itself is loaded with  fiber, vitamin C & K, and naturally fat free and cholesterol free. Different colored cabbage has different nutritional strength. For example, the purple cabbage as more vitamin C, while the savoy has more vitamin A, calcium, iron and potassium.

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I remember I used to not be a fan of the purple cabbage whenever I was younger in elementary school. I would pick all of the purple cabbage out of my side salad and give it to a friend of mine who loved it! I now am a fan of most veggies & the purple cabbage now has chance to hang with his friends in my new recipe for Creamy Cabbage Slaw.

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Serves 4-5 people

Dairy Free & Gluten Free

Ingredients 1 bag of Cabbage Coleslaw Mix (I found mine at Whole Foods) 2 cups of Raw Snap Peas - both ends chopped off. 1 Can of No Salt Added Roasted Beets or why not roast your own?!* 1/2 cup Olives of choice 1/4 cup chopped red onion   Creamy Dressing: 1/4 cup Tahini (sesame seed butter) 1/4 Cup Nutritional Yeast 1/4 Cup Apple Cider Vinegar (or vinegar of choice) 3 TB Water (or more depending on how thick you want your dressing) 1 TB Dijon Mustard 10 Drops of Liquid Stevia or 1 TB Raw Honey 1 TB Minced Garlic 1/2 of a squeezed lemon Sea Salt & Pepper to taste   If you'd like to make your own roasted beets, here is my favorite way to make them! **2 beets chopped, spray with oil or coat with oil, add sea salt, and bake at 375 for about 35-40 minutes until tender.   Directions: 1) Combine all dressing ingredients into one big bowl. 2) Add in your cabbage mix, cut snap peas, roasted beets, olives, & onion into the bowl. 3) Combine thoroughly in the bowl until coated. 4) Serve immediately or let chill in the fridge before serving! 5) This would last for about 4 -5 days in the fridge!   This is a great way to enjoy a chilled meal in the colder months or If you happen to have the pleasure of living somewhere warm, I am super jealous of you! Enjoy & let me know if you make this! I love to stay connected.

 Click here to check out our 14-Day Nutrition Guide and get your results up to 80% faster. 

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