Indian Coleslaw (Paleo)

Inspired by a recipe on PaleoPlan.com... a refreshing veggie side with a kick!

• Ready In: 1 hr
• Serves: 4
• Yields: 1 salad

Ingredients

• 1  small green cabbage, finely chopped (about 3 cups)
• 3  medium tomatoes, diced
• 1  cup unsweetened dried shredded coconut
• 1⁄2 cup  almond flour
• 1  large dates, soaked, pitted, mashed
• 1  lemon, juice of
• 2  tablespoons olive oil
• 1⁄2 teaspoon  ground brown mustard seeds
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon turmeric
• 1  tablespoon  jalapeno, minced
•  sea salt

Directions

1. Toss cabbage, tomatoes, coconut and almond flour together in a large bowl. Set aside.
2. In a small bowl, mash the soaked date. Add in the remaining ingredients and whisk together to form a smooth dressing.
3. Pour dressing into cabbage and tomato mixture and combine completely.
4. Keep for up to 2 to 3 days in the refrigerator.