Summer Cabbage and Jicama Coleslaw
Prep time: 
Total time: 
Serves: 6-8
  • For the dressing:
  • ½ cup coconut concentrate, warmed in a bowl of hot water
  • ½ cup warm filtered water
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons apple-cider vinegar
  • ½ lemon, juiced
  • 3-4 cloves raw garlic
  • ¼ teaspoon salt

  • For the salad:
  • ½ head purple cabbage, shredded
  • ½ head green cabbage, shredded
  • Salt, to taste
  • ½ red onion, sliced thinly
  • ½ pound jicama, peeled and sliced thinly
  • 1 handful parsley, finely chopped
  1. Place the coconut concentrate, warm water, olive oil, garlic cloves and salt in a blender and blend on high for a minute or two, until the sauce thickens. If it is too thick, add warm water a tablespoon at a time until it reaches the desired consistency. Set aside.
  2. Place the cabbage in a large bowl and lightly sprinkle with salt. Massage cabbage for a few minutes with your hands, until some of the tough fibers break down a little bit.
  3. Add the red onion, jicama, and parsley and toss with dressing. Serve immediately - if you store leftovers in the fridge, be forewarned that the dressing hardens a bit and you might want to bring back to room temperature before serving.
Recipe by Autoimmune Wellness at