Cooked Coleslaw

2 tbsp coconut oil
1 small green cabbage, cut into shreds
1/4 cup sundried tomato


2 to 3 cups shredded carrot

2 avocadoes

lime juice
cumin
chili powder
sea salt

a handful of  grape tomatoes slivered


directions:

1. saute the green cabbage with the sundried tomatoes, a little sea salt, in the coconut oil until nicely cooked
2. cool
3. shred the carrots, sliver the tomatoes
4. mash the avocado, and mix everything together
5. season with lime, chili powder, cumin, and sea salt
6. serve at room temperature