I love coleslaw! This one is hot and spicy and vegan. You can play with the amount of spices if you don't like as much fire (or if it is for the kidlets).
Coleslaw Ingredients:
3 cups finely shredded green cabbage
1 cup peeled and shredded zucchini
1 cup shredded carrot
1 handful fresh basil, chopped
1 handful fresh mint, chopped
1 handful fresh cilantro, chopped
1 bunch fresh chives, cut
1/2 cup raw unsalted peanuts
Dressing Ingredients:
2 Tbsp. fresh lemon juice
2 Tbsp. apple cider vinegar
1/4 cup tamari gluten free soy sauce
2 1/2 Tbsp sucanat (that's paddled, non-refined cane sugar)
1/4 cup Extra Virgin Olive Oil
3 cloves of garlic, pressed
1 one inch piece of fresh ginger, peeled & minced fine
1 heaping tsp. chili powder
1 1/2 Tbsp curry powder
1/4 tsp. salt
Directions:
1. Assemble all of the coleslaw ingredients together in a large bowl and toss to mix well.
2. Assemble all of the dressing ingredients in a blender and blend until smooth.
3. Pour the dressing over the coleslaw, toss and serve. (you might not need to use ALL of the dressing)
No comments:
Post a Comment