This is an easy recipe for vegan slaw with a Southwestern slant. As with any summer salad recipe, the joy is in the tweaking...so do what you will!
Southwestern Vegan 'Slaw
(Serves 8)
1 / 2 head green cabbage finely shredded
1 / 2 head purple cabbage finely shredded
2 cups grated carrots
16 oz. cooked black beans
10 oz. sweet corn
Dressing
12 oz. egg and dairy free aioli or mayonnaise
one half can of chipotle peppers in adobo sauce
4 tbsp. apple cider vinegar
4 tbsp. sugar
salt and pepper to taste (if desired)
Mince the peppers finely and combine them with the remainder of the dressing ingredients in a large metal bowl. Whisk together, then add the roughage. Mix well.
Note: If you're using canned beans, wash well them well in a colander before adding.
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2 comments:
You forgot the mint! The mint!
I did say that the joy was in the tweaking....where's the recipe for jackfruit curry?
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