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.


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