⅓ cup coconut cream
1 tablespoon white balsamic vinegar
1 tablespoon water
¼ teaspoon sea salt
black pepper
1 can (15 oz) garbanzo beans, drained and rinsed
2½ cups Green Cabbage, sliced
2 stalks celery, thinly sliced
2 large carrots, peeled with a vegetable peeler into strips
In a medium bowl, stir together the cream, vinegar, water, salt, and pepper to taste. Add the garbanzo beans, cabbage, celery, and carrots; toss to combine.
Transfer slaw to a plastic food storage bag or 2 portable containers. Refrigerate at least 4 hours before serving; slaw keeps up to 3 days.
Calories: 285
Fat: 4g
Carbohydrates: 47g
Sodium: 143mg
Fiber: 14g
Protein: 16g
Sugar: —