Green Coleslaw


  • 4 cups greens OR cabbage, shredded
  • 1 cup red cabbage, shredded
  • 1 cup carrot, shredded
  • 2 oranges, juiced with pulp
  • 1 Tbs umbeboshi paste
  • 1/4 cup almonds, dry roasted sea salt


  1. rinse almonds, add to a sauté pan over medium high heat, dry roast, stirring frequently
  2. once almonds smell fragrant and are lightly toasted remove from pan, set aside to cool
  3. in a large bowl toss together greens, cabbage, carrot, nuts and pinch salt, toss
  4. in a small separate bowl combine orange juice, umeboshi paste, whisk together
  5. add dressing to salad, toss

Tip: For a creamy coleslaw dressing take 1⁄2 cup cashews (or almonds), 1 cup water, 2 Tbs brown rice
vinegar and 2 Tbs brown rice syrup, blend until smooth