Super Filling Shredded Red Cabbage Salad

We love this detoxifying salad because it is super easy to make and SO filling!  Add avocado on top as shown for a dose of healthy fat and check out the photo below of the olives we love to use for added flavor. Black olives may be substituted if you cannot find them.

INGREDIENTS

  • 1 TB raw tahini
  • 2 TB raw, unfiltered apple cider vinegar (we use Bragg's)
  • 1 tsp coconut nectar or organic agave
  • 1 tsp Bragg's liquid aminos
  • 1 1/2 TB nutritional yeast (found in most health stores and Whole Foods in the loose food dept)
  • 1 Cup organic parsley, well-rinsed & roughly chopped
  • 3 Cups organic red cabbage, hand shredded into thin strips
  • 1/2 Cup Botija Olives, sliced (Peruvian, dried is ok)
  • 1/4 Cup organic green onion, sliced
  • 1 Cup sprouted brown rice (optional)

INSTRUCTIONS

  1. In a small bowl, mix the first 5 ingredients together with a whisk, set aside.
  2. Prepare all of the other ingredients and toss into a large salad bowl.
  3. Dress with the dressing (if eating all of it right away) and let sit for 1-2 hours to "soften" and become more digestible. If eating only half, just dress the half and place the rest in the refrigerator in glass tupperware with a well-sealed lid.
  4. To make this recipe faster, we always have prepare quinoa or brown rice on-hand to add to lunches or dinners for more fiber and to increase satiety. One serving at a meal is 1/2 cup.
RecipesAshley Pettit