4 cups organic new potatoes, quartered and soaked
1/2 cup organic green cabbage, thinly sliced
1/2 cup organic red cabbage, thinly sliced

dressing

1 teaspoon dried dill
1/2 cup organic full-fat coconut milk
1 tablespoon apple cider vinegar
2 teaspoons maple syrup
1/2 teaspoon Celtic sea salt
1/4 teaspoon pepper

potato and cabbage salad

method

   Fill a large saucepan three-fourths full of filtered water and heat to a boil. Add potatoes and  boil gently for 7 to 10 minutes or until potatoes can be pierced with a fork. Strain and rinse with cold water.

   Toss red and green sliced cabbage in a large bowl. In a separate small bowl combine coconut milk, dried dill, apple cider vinegar, pepper, salt, and maple syrup. Whisk to combine.

   Add cooled potatoes to cabbage, pour dressing over, and toss to combine.