Dairy Free Mexican Cole Slaw - Plant base recipe! Great for the summer!

Growing up, I hated cabbage. Especially, cole slaw. Yuck! I mean, I didn't even like the name. Who eats food with the name slaw in it? But, once I turned vegan, I developed the love for cabbage. I love this vegetable so much I will make a huge batch of cole slaw and eat it through out the week. Who would of thought your taste buds would change so much and you start to carve the foods you once hated so much.

Anyways, this recipe is so tasty and has a nice kick to it. It's not too spicy at all, but if you are sensitive to anything spicy you can just leave the jalapenos out. But it just has wonderful flavor combination with the all the great Mexican flavors you love! Add it to tacos or burritos for a nice additional flavor or crunch to your meals. Or just eat it plain and serve it at pot lucks or parties!

Dairy Free Mexican Cole Slaw

Ingredients

1/2 head shredded purple cabbage

1/2 head shredded Napa cabbage

1 small white onion, chopped

1/2 cup sliced carrots

6 each sliced mini sweet peppers

1 finely chopped pickled or fresh jalapeno

1/2 cup chopped cilantro

1 whole chopped bell peppers

Dressing:

4 tbsp vegan mayo

juice from 2 limes

2 tsp raw sugar

2 tsp ground black pepper corn

1 cup green Verde salsa

2 tsp salt

2 tsp lemon juice

1/2 tsp onion powder

1 tbsp nutritional yeast

Directions:

1. Either with a food processor or by hand. Chop both cabbages, onions, carrots, peppers, cilantro, and bell peppers. Toss all the ingredients in a large mixing bowl.

2. In another bowl, combine all the ingredients of the dressing together. Whisk together until fully combined and smooth.

3. Toss the veggies with the dressing until completely coated.

Chill for 2 hours or serve right away! Enjoy it on your tacos or in your burritos! So yummy!

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