Mexican Coleslaw
           Adapted from a recipe in the Cooking Club, Summer edition

Mexican Coleslaw

Ingredients

   Coleslaw

6 cups thinly sliced green cabbage
1 1/2 cups jicama,finely chopped
1 small red bell pepper, finely chopped
1 medium carrot, shredded (1 cup)
1 cup chopped fresh cilantro
3/4 cup sliced green onion
1/2 cup roasted, salted pepitas (green pumpkin seeds)
1 avocado, chopped

   Dressing

1/2 cup Vegenaise
1/2 cup vegan buttermilk*
1/4 cup orange juice
3 tablespoons lime juice
2 teaspoons grated lime peel
1 teaspoon grated orange peel
2 small garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper

How we make it

Add all coleslaw ingredients to a large bowl and toss to combine.

In a small bowl whisk the dressing together until blended well.

Toss coleslaw with dressing, cover and refrigerate for about an hour to blend the flavors.

Before serving, sprinkle with pepitas and garnish with the chopped avocado.


Makes 8 (3/4 cup) servings

Per serving: 215 calories, 17.5g total fat, 4.5g protein, 13g carbohydrates, 205mg sodium, 5g fiber


* You can make vegan buttermilk using lemon juice or vinegar: Place 1/2 tablespoon lemon juice or white vinegar in a measuring cup. Add in soy milk to equal 1/2 cup. Stir and allow to stand for about 10 minutes. Use unsweetened, unflavored soy milk to avoid adding unwanted flavors.

We served ours with some Amy's veggie burritos and some refried beans. A little Sangria can't hurt either!