Indian Coleslaw (Paleo)

1. Toss cabbage, tomatoes, coconut and almond flour together in a large bowl. Set aside.

2. In a small bowl, mash the soaked date. Add in the remaining ingredients and whisk together to form a smooth dressing.

3. Pour dressing into cabbage and tomato mixture and combine completely.

4. Keep for up to 2 to 3 days in the refrigerator.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	54.8222 g
Protein	6.2706 g
Carbohydrates	28.2834 g
Energy	597.4895 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2229 g
Water	395.6393 g
Aspartic acid	0.7722 g
Calcium, Ca	61.2288 mg
Lutein + zeaxanthin	507.491 g
Fiber, total dietary	12.1896 g
Fatty acids, total saturated 22:0	0.035 g
Carotene, beta	1696.4997 g
Niacin	2.7585 mg
Vitamin A, RAE	158.7337 g
Arginine	0.5184 g
Riboflavin	0.0954 mg
Tocopherol, beta	0.0763 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0028 g
Fatty acids, total saturated 20:1	0.0862 g
Glutamic acid	2.2078 g
Sodium, Na	37.2136 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3449 g
Total lipid (fat)	54.8222 g
Manganese, Mn	1.811 mg
Fructose	5.2066 g
Proline	0.1694 g
Fatty acids, total saturated 16:0	5.4108 g
Fatty acids, total saturated 8:0	1.8768 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0035 g
Sucrose	0.0178 g
Choline, total	35.7594 mg
Fatty acids, total polyunsaturated 18:1 t	0.0004 g
Sugars, total	15.0786 g
Serine	0.2356 g
Fatty acids, total saturated 10:0	1.4979 g
Fatty acids, total saturated 18:0	1.9486 g
Vitamin B-6	0.3709 mg
Selenium, Se	8.2213 g
Ash	2.7971 g
Fatty acids, total saturated 18:1 undifferentiated	20.6391 g
Pantothenic acid	0.5986 mg
Phenylalanine	0.2388 g
Copper, Cu	0.5888 mg
Betaine	0.4688 mg
Thiamin	0.2004 mg
Methionine	0.0728 g
Iron, Fe	4.2414 mg
Carbohydrate, by difference	28.2834 g
Phosphorus, P	188.6112 mg
Folate, total	78.4096 g
Tocopherol, gamma	1.0991 mg
Fatty acids, total saturated 4:0	0.0002 g
Lycopene	9494.37 g
Alanine	0.2381 g
Valine	0.2329 g
Fatty acids, total saturated 18:2 undifferentiated	3.2676 g
Glycine	0.2 g
Carotene, alpha	376.503 g
Glucose (dextrose)	4.6985 g
Fatty acids, total saturated 14:0	4.6964 g
Zinc, Zn	1.602 mg
Isoleucine	0.1747 g
Tocopherol, delta	0.0006 mg
Fatty acids, total saturated 12:0	11.8868 g
Fatty acids, total polyunsaturated	3.4906 g
Fatty acids, total saturated 14:1	0.0012 g
Tocotrienol, gamma	0.0004 mg
Fatty acids, total polyunsaturated 17:1	0.035 g
Leucine	0.2959 g
Tocotrienol, alpha	1.2069 mg
Vitamin A, IU	3148.7142 IU
Folate, DFE	78.4096 g
Tryptophan	0.0546 g
Vitamin C, total ascorbic acid	62.291 mg
Phytosterols	123.814 mg
Fatty acids, total polyunsaturated 16:1 c	0.0002 g
Fatty acids, total polyunsaturated 18:1 c	0.002 g
Fatty acids, total saturated 20:0	0.1127 g
Fatty acids, total saturated 6:0	0.1528 g
Tyrosine	0.1365 g
Vitamin K (phylloquinone)	46.7628 g
Fatty acids, total saturated	27.6267 g
Histidine	0.1144 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0006 g
Fatty acids, total monounsaturated	21.1068 g
Threonine	0.1989 g
Folate, food	78.4096 g
Fatty acids, total polyunsaturated 17:0	0.0085 g
Cryptoxanthin, beta	6.7895 g
Vitamin E (alpha-tocopherol)	6.3353 mg
Fatty acids, total trans	0.0004 g
Fatty acids, total trans-monoenoic	0.0004 g
Magnesium, Mg	72.7901 mg
Lysine	0.22 g
Potassium, K	1214.019 mg
Cystine	0.0871 g
Fluoride, F	8.487 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	1	1.2808	0.4116	0.0132
Sea salt	0	0	0	0
Almond flour	0.5 cup	0	0	0
Olive oil	2 tablespoons	238.68	0	27
Tomato	3	66.42	14.3541	0.738
Coconut	1 cup	283.2	12.184	26.792
Turmeric	0.25 teaspoon	2.34	0.5036	0.0244
jalapeño	1 tablespoon	1.6312	0.3656	0.0208
cumin	0.5 teaspoon	3.9375	0.4645	0.2338
date	1	0	0	0
green cabbage	1 cups	0	0	0
brown mustard seed	0.5 teaspoon	0	0	0