4 cups (280g) shredded cabbage (I used a mix of green and red)**
½ carrot, grated (35g)
1 tsp Himalayan Sea Salt OR Coarse sea salt (you cannot use regular salt)
Dressing:
⅓ cup non-dairy plain yogurt
2 tbsp of swerve or splenda (or your choice of granulated sugar)
½ tsp dijon mustard
¾ tbsp apple cider vinegar
1 tsp lemon juice
Freshly cracked black pepper
Instructions
Add in pink salt over the shredded cabbage. Massage it in and let it sit for 30 minutes.
In a separate bowl, mix all the ingredients for the dressing together.
Once 30 minutes is up, rinse the cabbage thoroughly in water (I like use a sieve to make this easier). Using your hands, take a handful of cabbage at a time and squeeze all the excess water out. Set aside in a clean bowl.
Combine the squeezed cabbage, dressing and grated carrots. Taste and adjust.
Toss and put in fridge for 4 hours or overnight.
Notes
**You can shred you own cabbage by putting the flat side of the cabbage down on the chopping board and using a sharp knife to finely slice the cabbage.