Fabulous Thai Coleslaw

Ingredients:

• 1/2 head white cabbage, shredded

• 1/4 cup red cabbage, shredded

• 1 large carrots, shredded

• 1 handful cilantro leaf

• 1 handful torn basil leafs

• 1 red bell pepper cut into thin strips

• Toasted seeds: Pumpkinseed, sunflower and hempseed for topping.

Dressing Ingredients:

• ½ cup olive oil

• ¼ cup apple cider vinegar

• 3 Tablespoons organic soy sauce or wheat-free tamari

• 1 Tablespoons honey

• 1 teaspoon pink salt

• 2 inch piece of fresh ginger

• ½ teaspoon red chili flakes

• 1 garlic clove

• 1 lemon juiced

Directions:

1. Shred the cabbage and carrots. Mince basil and cilantro.

2. In a Vita-Mix or high-speed blender, puree the honey, lemon juice, ginger, apple cider vinegar, red chili and tamari. To get a thick, cake batter-like consistency. Add water to thin if necessary.

3. In a bowl mix the cabbage, carrots, pepper, cilantro and basil. Pour dressing on top and let sit for one hour. Dry roast all seeds in cast iron pan until brown and sprinkle on top of salad!