Fresh Coleslaw with Middle Eastern Flavors | RAW, mayo-free, vegan, plant-based
- Yield: Serves 4-6 1x
Ingredients
Scale
- 1/2 large cabbage, shredded (or 1 small cabbage)
- 3 tablespoons minced fresh dill
- 3 tablespoons minced fresh parsley
- 2 green onions, sliced
Dressing:
- 3 tablespoons lemon juice (juice from 1 large lemon)
- 1 clove garlic, crushed or finely minced
- 1 1/2 teaspoon Za’atar seasoning
- 1/2–1 teaspoon salt
- 1/2–1 teaspoon agave nectar
- 1 tablespoon nutritional yeast flakes (optional)
- 1/4 cup cold-pressed olive oil
Instructions
- Wash and prepare the cabbage. Remove outer leaves if they look damaged.
- Next, shred the cabbage using a food processor. If you do not have a food processor, chop it as fine as you can by hand or use a box grater.
- In a large bowl add the shredded cabbage, minced fresh dill, parsley, and sliced green onion. Stir to combine.
- Set aside while preparing the dressing.
- In a small bowl, add lemon juice, garlic, Za’atar seasoning, salt, agave, and nutritional yeast. Next, whisk in the olive oil while stirring. Finally, add the dressing to the cabbage and mix.
- Garnish with fresh lemon slices or green onion.
Find it online: https://chefani.com/fresh-coleslaw-with-middle-eastern-flavors/
