Vegetables with Black Truffle Sauce by Mónica Navarro

by Mónica Navarro
Vegetables with Black Truffle Sauce by Mónica Navarro

Ingredients:

Preparation:

  1. Remove the outer leaves and remove the core of both cabbages and shred.
  2. Peel and shred the carrot.
  3. Mix the vegetables with several tablespoons of Black Truffle & Mushroom Sauce
  4. Store in an airtight container in the refrigerator 5-7 days.

Check out our Meal Prep Cauliflower and Beet recipe here.

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