Cabbage Free Coleslaw

The Main Ingredients:

• 3 carrots
• Stem of one large broccoli **
• ½ large raw sweet potato

**I know this is cabbage free, but if you want to replace the broccoli stem with 1/8 - 1/4 of a cabbage, go for it! You can also do half amount of white cabbage, half amount of red cabbage. I’ve tried this combo each way, and it’s delicious no matter how you make it. Or even better, you can add all three. If you do decide to do this, you’ll have to multiply the dressing by 1.5 - 2.0. Always start with less because you can add more if needed.*

Instructions for the Main Ingredients:

Shred all of the above items in a large mixing bowl.

The Dressing:

• The juice of one small lemon or 1/2 a large lemon
• 2 - 3 TBSP apple cider vinegar (white or balsamic will also be fine if you don’t have apple cider)
• 2 TBSP olive oil 
• ½ - 1 TBSP minced garlic (I used 1 TBSP)
• 1 tsp of oregano
• 1 tsp crushed thyme
• ¼ tsp salt
• ¼ tsp ground pepper

Instructions:

Add all of the dressing ingredients to the large mixing bowl with the main ingredients and mix together.

A few add in items to make this the ultimate side kick or main meal are;

• Israeli Couscous (as shown in the picture. My personal favorite.)
• Vegan Pasta (I prefer fusilli. I find the shape is perfect for this type of salad!)
• Raisins
• Dried cranberries
• Finely chopped kale (also featured in the picture)
• Shredded beets (Use 1 – 2)
• Shredded apple (I suggest Granny Smith)
• Toasted pine nuts
• Chickpeas

Easy, simple, delicious & nutritious!