Cinco de Mayo Slaw

(Serves 4 side salads, or 2 main dish salads) (8 C yield)

For Dressing:
1/2 C Veganaise mayo
1/4 C extra virgin olive oil
zest (Cone #1) and juice of 1 lime, about 2 T juice
Juice of 1 lemon, about 2 T
2 tsp cumin seeds, lightly toasted (optional)
1-2 tsp jalapeno, seeded and minced by hand, plus more to taste
Salt and pepper to taste

For Slaw:
4 C shredded green cabbage Cone #4 (1⁄2 small green cabbage)
1 carrot, shredded Cone #2
scant 1/2 C chopped green onions, green and
white parts, sliced by hand (about 3)
11⁄2 C jicama shredded Cone #3 (2 wedges from small jicama, quartered)
11⁄2 C black beans, rinsed and drained if using from can
11⁄2 C fresh pineapple shredded Cone #3 (2 wedges from pineapple, quartered and quarters cut in half)
1/2 C chopped cilantro
Pinch of salt

To make the dressing, whisk all ingredients together and set aside.
Place slaw ingredients in a large bowl. Pour about 3/4 of the dressing over the slaw and add more to taste. Season with more lime juice, salt & pepper. Cover and chill for at least 15 minutes

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