1/3 cup coconut milk
1/2 teaspoon garlic powder
1/2 teaspoon Dijon mustard
2 tablespoons soy sauce
4 stalks celery, halved
3 teaspoons orange juice
1/2 teaspoon salt
1 tablespoon garlic powder
2 teaspoons brown sugar
2 tablespoons vegetable oil
1 teaspoon chopped fresh thyme, garnish
In a blender, combine coconut milk, garlic powder, Dijon sauce, celery stalk, orange juice, salt, garlic powder, brown sugar and oil. Process until smooth.
In a small bowl, combine thyme and citrus juice by mixing together. Stirring all ingredients well, mix in some coconut milk mixture. Heat a medium saucepan over medium heat, cook and stir cabbage, mustard, celery, orange juice, sugar, oil and thyme over medium heat for 1 minute. Remove cabbage mixture and spoon mixture into a container with a tight fitting lid. Fill lid loosely with remaining coconut milk mixture.
Return preheated saucepan to heat. Cook and stir over medium heat for 5 minutes. Chill and serve.
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