INGREDIENTS
1/2 tsp
black pepper
2 cups
cabbage
5 cups
carrots
1/4 cup
coconut oil
2 tbsps
dijon mustard
2 tbsps
fresh ginger
1/4 cup
fresh parsley
1/4 cup
raisins
2 cups
rutabaga
3/4 tsp
salt
1/2 cup
unsweetened dried coconut
1/4 cup
white wine vinegar