Indian Coleslaw (Paleo)

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

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

green cabbage, tomatoes, coconut, almond flour, dates, lemon, olive oil, ground brown mustard seeds, ground cumin, turmeric, jalapeno, salt

Taken from www.food.com/recipe/indian-coleslaw-paleo-493930 (may not work)