Vegetables with Black Truffle Sauce by Mónica Navarro

Ingredients:

• Green cabbage
• Red Cabbage
• Carrots
• Black Truffle & Mushroom Sauce Add to cart

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.