Red Cabbage Salad Served with Avocado and Alfalfa Sprouts

_MG_2504 This may sound like a strange combination but you will be as surprised as I was at how tasty this is!

• ½ cup red cabbage, finely shredded
• ½ cup drained, tinned chickpeas
• Juice ½ lemon
• 1 tsp miso paste
• 2 tsp nutritional yeast
• ¼ cup Apple Cider Vinegar
• 2 tsp Tahini
• Celtic Sea Salt and Pepper to taste
1. Place chickpeas and cabbage in a bowl.
2. Place all other ingredients in a small bowl and combine well, pour mixture over the salad.
3. Once well combined, place in the fridge (it can be eaten straight away but is much better if left for a few hour- even overnight)
4. Serve topped with ½ cup alfalfa sprouts and ¼ avocado sliced.