The crunch of in-season vegetables, and a tangy and zippy Tahini Vinaigrette make such a delicious combo! You’ll love this light and fresh easy side dish or even lunch. Paleo, Vegan, and packed with nutrients.
For the Salad:
– 1 head green cabbage shredded
– 1/2 cup shredded red cabbage
– 1 large carrot* shredded or chopped
– 3/4 cup diced cucumber or cucumber cut into strips**
– 1/2 cup diced radish
– 1/3 cup diced green onion
– 1/2 cup chopped hazelnuts***
For the Dressing:
– 1/4 cup lemon juice
– 1/4 cup apple cider vinegar
– 1/2 cup tahini
– 3 tbsp coconut aminos (or GF Tamari Soy Sauce)
– 1 tbsp avocado oil or olive oil
– 2 cloves garlic, minced
– 1 tsp cumin
– 1/2 cup water