- 1 head purple cabbage
- 1 bunch cilantro leaves (remove stems)
- 3 carrots
- 1 raw beet
- 1 fennel head
- 1/2 red or orange pepper
- 2 1/2 Tablespoons organic vegannaise
- 1 Tablespoon apple cider vinegar
- 2 teaspoons celtic sea salt
- 2 Tablespoons coconut aminos
- Sesame seeds to garnish
Traditionally, the cut used for coleslaw is a julienne (matchstick) cut.
Julienne (Match Stick Cuts)
The Julienne technique allows you to cut foods into long, thin match stick like pieces. This is a cutting style that is normally used for zucchini, carrots, celery and capsicum, but it can be used on virtually any type of vegetable. I also like when the cabbage is cut Macedoine.
Macedoine (Large Dice)
This particular technique is used to cut vegetables and fruit into large cubes, which is ideal for preparing vegetables that will be used in soups. Chefs also cut melons and other types of large fruit using this technique. When using this technique, it is important to have a flat surface to cut on.