Cabbage
is good for you...chock full of Vitamin A, Vitamin C and a little bit
of Vitamin K, which helps your bones and your arteries. But there is
life beyond sad, limp cabbage coleslaw with vegan mayonnaise. Try this
colorful salad alongside a black bean burger. Can't find tahini? Use
peanut butter with a little extra water to thin it out. The flavors
won't be exactly the same, but it will still be a far cry from sad,
watery "coleslaw".
4-8 servings
1 medium leek, sliced thin
1 head red cabbage, shredded or sliced thin
3 c baby kale or any baby greens
dressing:
1 1/2 Tbs tahini (if you can't find tahini you can use peanut butter but add a tablespoon of water)
3 Tbs apple cider vinegar
1 1/2 Tbs light miso (optional)
1/4 tsp black pepper
1/4 tsp salt
3 Tbs olive oil
Combine
all vegetables in a large bowl. In a blender combine all dressing
ingredients and blend on medium high until combined. If the dressing is
too thick add a little bit of hot water to the mixture. Pour dressing
over cabbage mixture and mix together until dressing coats all of the
salad.
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