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In a large bowl, combine the 3 cups green cabbage and 1 large carrot. Set aside.
In a small food processor, add the 1 avocado, 1/2 teaspoon celery seed, 2 tablespoons cider vinegar, 2 teaspoons coconut sugar, 2 teaspoons dijon mustard, 2 tablespoons fresh chives, 1/2 teaspoon ground cumin, 3 juice of lemon, 1 tablespoon nutritional yeast, 1 poblano pepper, and 6 servings sea-salt. Pulse until well blended and smooth.
Pour the creamy dressing over the prepared vegetables. Toss everything together until the cabbage and carrot are evenly coated, then serve.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
