In a large bowl, combine shredded green cabbage and sliced red onion. Add apple cider vinegar and mix thoroughly to create the slaw. Set aside to allow flavors to meld.

In a small bowl, combine diced white onion, chopped cilantro, and fresh lime juice. Stir well and set aside to marinate.

Add walnuts, diced garlic, sun-dried tomatoes, Bragg Liquid Aminos, cumin, garlic powder, onion powder, dried red pepper flakes, and a pinch of salt to a food processor. Blend until a smooth, paste-like consistency forms.

Remove the outer leaves of the purple cabbage and discard any damaged leaves. Cut out the core to loosen the remaining leaves, then gently peel off intact leaves to use as taco shells.

Assemble tacos by spooning walnut meat onto each cabbage leaf. Top with apple cider vinegar slaw and finish with cilantro lime salsa.

Serve immediately and enjoy.