Indian Coleslaw (Paleo)

Name: Indian Coleslaw (Paleo)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1 salad, 4 serving(s)
Ingredients: 1 small green cabbage, finely chopped (about 3 cups); 3 medium tomatoes, diced; 236.59 ml unsweetened dried shredded coconut; 118.29 ml almond flour; 1 large dates, soaked, pitted, mashed; 1 lemon, juice of; 29.58 ml olive oil; 2.46 ml ground brown mustard seeds; 2.46 ml ground cumin; 1.23 ml turmeric; 14.79 ml jalapeno, minced; sea salt

Submitted by heatherhopecs

"Inspired by a recipe on PaleoPlan.com... a refreshing veggie side with a kick!"

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Ready In:: 1hr
Ingredients:: 12
Yields:: 1 salad
Serves:: 4

ingredients

1 small green cabbage, finely chopped (about 3 cups)
3 medium tomatoes, diced
236.59 ml unsweetened dried shredded coconut
118.29 ml almond flour
1 large dates, soaked, pitted, mashed
1 lemon, juice of
29.58 ml olive oil
2.46 ml ground brown mustard seeds
2.46 ml ground cumin
1.23 ml turmeric
14.79 ml jalapeno, minced
sea salt

directions

Toss cabbage, tomatoes, coconut and almond flour together in a large bowl. Set aside.
In a small bowl, mash the soaked date. Add in the remaining ingredients and whisk together to form a smooth dressing.
Pour dressing into cabbage and tomato mixture and combine completely.
Keep for up to 2 to 3 days in the refrigerator.