½ tsp Red Pepper Flakes
1 clove Garlic
¼ cup Coconut Vinegar
1 tsp Honey
1 Tbsp Coconut Aminos
2 tsp Coconut Oil
½ tsp Sea Salt
3 cups Napa Cabbage
1 Carrot
½ cup Broccoli
2 Tbsp Cucumber
3 Green Onions

Combine the first 7 ingredients and refrigerate for 15 minutes.

While the marinade is in the refrigerator, shred the napa cabbage, carrot, broccoli, and cucumber. Dice
the green onions, reserving a few for garnish. Add these ingredients to the marinade and let rest for
another 15 minutes. Garnish with green onions and serve!

Tip We suggest that you use an English (or Hothouse) cucumber. They are less watery and have fewer seeds.

Serves 4 to 6
This recipe is Vegan