A nice southwestern style slaw that is great on top of taco’s or burrito’s. It also is great by itself with a pretty pink color.
1 beet peeled and grated
1 cup grated jicama
1 carrot shredded
2 cups cabbage shredded
1 cup frozen corn defrosted
1 tbsp red onion diced
1/2 cup cashew cream
1/4 cup apple cider vinegar
1 tbsp olive oil
1/4 cup water
juice of one lime
1 tbs Braggs aminos
1/4 tsp cumin
1 handful cilantro (about 3/4 cup) use as much as you like
I used a cheese grater on the largest whole to grate my beets, jicama and cabbage. For the carrots I used a potato peeler. Mix ingredients from beet to corn in a bowl.
For the dressing, throw all ingredients in a blender or food processor and pulverize. Pour over beet mixture and blend well. Enjoy.
Although we are not vegan, I am trying to reduce our red meat consumption. I will be reading your blog for inspiration!
I love hearing that we inspire! The best recommendation that I can give is that when you are having a craving for something you’d rather not be eating go in search of a vegan/vegetarian alternative. That’s how we went from steak eaters to where we are today!
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I made this last night and it is super yummy! I love slaw, so I was excited to see your recipe. Just FYI – veganaise works fine as a subsitute for the cashew cream. I still need to make my first batch of that 🙂
Yeah! Thanks for the feedback. I love veganaise but have been trying to cut back on my usage. 🙂