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Reggae Roots Slaw

SaladsDairy FreeDetox FriendlyKid FriendlyPaleo FriendlyVegan

Ingredients

  • 2 cups thinly sliced mango or apple
  • 1 cup grated golden candy stripe or red beets
  • 1 cup julienned kale leaves or green cabbage stems removed
  • 2 cups grated carrot
  • 1 tablespoon grated fresh ginger
  • 1 cup chopped fresh flat-leaf parsley or cilantro
  • 2 cups packed baby spinach or sprouts

Dressing

  • ¾ cup diced ripe avocado
  • ¼ cup lemon juice
  • 3 tablespoons chopped fresh chives
  • ½ teaspoon unrefined pink salt
  • 1/3 cup extra-virgin olive oil

Instructions

  • To make the slaw, in a large bowl, combine all ingredients, except the spinach or sprouts.
  • To make the dressing, in a high-speed blender, combine all ingredients and blend until smooth.
  • Toss the dressing with the slaw. Serve on a bed of baby spinach and/or top with sprouts. Store the dressed slaw in an airtight container in the fridge for up to 3 days.

Notes

Julie's cookbook says this serves 12, but Walker and I got 2 meals out of it Maybe we just eat a lot - it was delicious! :)
Find this recipe and more at https://www.joyoushealth.com/27544-blog-reggae-roots-slaw/