Rainbow Harvest Slaw

Nurture your digestive system with these raw vegetables given a fresh new taste with miso, honey, yogurt, sauerkraut, and other ingredients.

Serves: 6-8
Yields: 10 cups

Ingredients:

Slaw

• ½ small head purple cabbage
• ¼ large head green cabbage
• 2 large carrots
• ½ large head broccoli
• 8 scallions (green onions)
• 1 cup sauerkraut (refrigerated in glass or fresh)

Dressing – combine until smooth.

• 1 cup plain whole milk or Greek yogurt
• 3 Tablespoons white miso paste
• 5 Tablespoons Hawai’i Harvest Ginger & Honey
• 5 Tablespoons rice vinegar
• 6 Tablespoons avocado oil
• 2 teaspoons powdered or finely minced garlic
• Garnish: ¼ cup sunflower seeds

Instructions:

Shred or cut cabbage to 1/16”-1/8” thickness. Using a vegetable parer, slice carrot into thin strips of varying lengths. Chop broccoli stems into small sections, leaving small broccoli florets intact. Rough chop scallions. Drain 1 cup sauerkraut, pressing firmly to remove moisture. Mix vegetables and toss with dressing. Just before serving sprinkle with sunflower seeds.