Fresh and flavorful, this is a versatile side dish to use inside wraps or sandwiches or with pasta. Add to lentils or quinoa and create a whole new meal.
- Red cabbage
- Cilantro or parsley
- Leeks or green onions
- Fresh tomatoes
- Lime juice and rice vinegar (equal parts)
- Salt & pepper, cayenne pepper if you like it zesty
- Like it fruity, add apples
No fuss prep
Chop it all up and put it in a bowl. The end.
Stephane loves this stuff. We eat it mixed with more greens as a salad, alone with apple slices as a snack, we add it to vegan pasta or lentils for a cold salad, use it in vegan tacos or with sandwiches. I usually make a huge bowl of it and it will last three days in different variations.
Use slaw with black beans, tempeh and vegan cheese on top of corn or flour tortillas. On mine I added a dollop of greek yogurt on top because that's how I roll.
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