This crunchy cabbage and carrot salad is made with Tofu Cashew Mayonnaise you can find this under Tofu recipes. Cookbook: Plant Pure Nation by Kim Campbell
6 c green cabbage, shredded
1 carrot, shredded
1/2 cup green onion, sliced
1 red or orange bell pepper, seeded and diced medium
1/2 cup tofu cashew mayonnaise
1/4 tsp smoked paprika
1/2 tsp black pepper
1 tsp celery seed
1 tsp onion powder
1/4 tsp sea salt
2 Tbl white vinegar
2 Tbl agave nectar
In a large bowl, combine the cabbage, carrot, onion, and bell pepper.
Add the mayonnaise, seasonings, vinegar, and agave and toss thoroughly to cat the vegetables with the sauce mixture until well combined.
Chill in refrigerator before serving.
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