Creamy Cabbage Slaw

🥘 Ingredients

• good-quality creamy vegan yogurt 8 oz
• extra virgin olive oil 2 tbsp
• garlic cloves 2
• lemon juice 5 tbsp
• ground coriander ½ tsp
• kosher salt ¾ tsp
• Freshly
• scallions 2
• flat-leaf parsley 1 handful
• roasted almonds or pepitas or sunflower seeds ¼ cup
• small tart-sweet 1
• green cabbage ½
• medium carrots 2
• Kosher

Coleslaw Dressing

1. 1

   Prepare: good-quality creamy vegan yogurt , extra virgin olive oil , garlic cloves , lemon juice , ground coriander , kosher salt , Freshly cracked black pepper to taste.
2. 2

   In a large jar for which you have a lid (or in a bowl), combine all of the listed ingredients. Taste, adding more salt or lemon juice to taste. For more richness, add more olive oil.
3. 3

   Label and seal the jar or transfer the dressing to a labeled airtight container. Store in the fridge for 5 to 7 days.
4. 4

   Gather: scallions , flat-leaf parsley , roasted almonds or pepitas or sunflower seeds , small tart-sweet . For the 5-6 cup cabbage-carrot mix (from vegetable prep): green cabbage , medium carrots , 2/3 cup Coleslaw Dressing (from meal prep), Kosher salt or sea salt and freshly cracked black pepper.
5. 5

   Thinly slice the scallions, chop the herbs, and chop the almonds (if using seeds, keep them whole). Thinly slice and core the apple.
6. 6

   In a large bowl, combine the Cabbage-Carrot Mix, scallions, herbs, and apple.
7. 7

   Pour the Coleslaw Dressing on top of the slaw, tossing to coat. Taste, adding a pinch of salt or pepper to taste. Top with nuts or seeds, then serve.