Indian coleslaw

Ingredients:
  • 1 small green cabbage, finely chopped (about 3 cups)
  • 3 medium tomatoes, diced
  • 1 cup unsweetened shredded coconut
  • 1/2 cup almond flour
  • 1 large date, soaked, pitted and mashed
  • juice of 1 lemon
  • 2 Tbs olive oil
  • 1/2 tsp ground brown mustard seed
  • 1/2 tsp ground cumin seed
  • 1/4 tsp turmeric
  • 1 Tbs jalepeno, minced (optional)
  • sea salt to taste (optional)
Instructions:
  1. Toss cabbage, tomatoes, coconut and almond flour together in a large bowl. Set aside.
  2. In a small bowl, mash the soaked date. Add in the remaining ingredients and whisk together to form a smooth dressing.
  3. Pour dressing into cabbage and tomato mixture and combine completely.
  4. This salad keeps well for 2 to 3 days in the refrigerator.

This recipe was inspired in part or in whole from here.