This cabbage slaw is crunchy, tangy and dairy free. It is a nice change from the traditional cabbage slaws. Cruciferous vegetables are beneficial because of the phyto-nutrients that increase liver detoxification and glutathione production. One of the benefits of the phyto-nutrient called DIM, is that it helps to properly metabolize estrogen and excrete it from the body. Cabbage is also high in fiber, protein, Vitamins A, C and K as well as B6 and Folate. This recipe made enough for 4 large servings. Bon Appétit!

In a food processor or by hand, chop and shred the following:

½ head of purple cabbage

½ head of green cabbage

3 carrots

Add ½ of sunflower seeds

Mix the following for the Dressing:

1 cup grapeseed or olive oil mayo

2 tbsp. lemon juice

2 tbsp. Tamari or liquid aminos

5 drops of Stevia

½ tsp. curry

½ tsp. cumin

Pour over the cabbage mixture and toss gently. Refrigerate for about 30 minutes to allow the flavors to set. Enjoy!