Red cabbage slaw
The sweet, tart crunch of this cabbage slaw is addictive and with a significant dose of Vitamin C it's a dish to serve all year long!
325g thinly sliced red cabbage
200g shredded daikon radish
1 large handful of finely chopped fresh parsley
1 ripe avocado, pitted and peeled
3 tbsp. fresh lime juice
1/4 tsp ground maca
4 drops liquid stevia
40g dried unsweetened cranberries
In a large bowl, toss together the red cabbage, radish and parsley. Set aside.
In a food processor or blender, combine the avocado, lime juice and water and process until smooth. Add the maca and stevia, season with salt, and blend to incorporate. Add the dressing to the slaw. Top with cranberries and serve.