INGREDIENTS
4 cups
kale (approx. 1/2 bunch), de-stemmed and shredded
4 cups
red cabbage, shredded
1
medium crown of broccoli, chopped into bite-size pieces
1 15 ounce can
of chickpeas, drained and rinsed
1/3 cup
roasted unsalted sunflower seeds
3 cloves
garlic
1/2 cup
nutritional yeast
1/4 cup
coconut aminos or Bragg's liquid aminos, tamari or soy sauce
1/3 cup
apple cider vinegar
1/4 cup
water
ground pepper,
1/3 cup
extra-virgin olive oil