This is a recipe for everyone! Raw, vegan, gluten-free, soy-free, you name it! It is a delicious dose of veggies with just the right amount of healthy fats!
1/4 a head of cabbage
2 cups mung bean sprouts (roughly 2 days to sprout)
1 tablespoon black sesame seeds
1 lemon, juiced
1 tablespoon coconut aminos
2 teaspoons sesame oil
1/2 teaspoon chili powder
1/2 teaspoon paprika
dash of cayenne pepper
salt to taste
Chop cabbage into rough strips. Cut the ends of the carrots and run through the shredder setting on your food processor. Chop avocado into cubes. In a large bowl combine all ingredients and mix well to cover evenly with the dressing. Enjoy!