- 3/4 cup parsley leaves
- 1/4 cup apple cider vinegar
- 1/4 cup coconut yogurt
- 1 clove garlic
- 3 tbsp olive oil
- 2 tsp agave nectar
- 1 tsp dijon mustard
- pinch of salt
- Remove kale leaves from the stems and rip leaves into tiny pieces.
- Add shredded cabbage, cooked quinoa, chopped cashews, salt & pepper.
- Blend all the dressing ingredients until smooth
- Pour the dressing over the salad and toss to combine and Enjoy!