½ cup tahini
½ cup water
2 tablespoons fresh parsley, chopped
2 tablespoons chives, chopped
½ teaspoon sea salt
2 cloves garlic
1 teaspoon coconut aminos
2 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
Thinly slice the cabbages, cucumber, and celery. Use a cheese grater to shred the beets and zucchini. Toss the mixture into a large bowl. Separately, mix the ingredients for the dressing in a food processor until smooth.