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
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!