MINT COLESLAW
Author: Chef Sophie
Recipe type: Salad
Cuisine: American
- ½ red and ½ green cabbage finely chopped
- ½ cup fresh spearmint or a mix of other mint leaves
- ½ cup fresh basil leaves minced
- 3 Tbsp vegenaise
- 1 Tbsp cider vinegar
- 1 tsp white miso
- 1 tsp dry sweetener
- dash of salt
- ½ cup fresh spinach
- In a food processor, pulse the cabbage until it is fine.
- Roughly chop the mint
- In a small bowl, mix the Vegenaise*, tvinegar, miso, sugar and salt.
- Toss the cabbage, basil and mint with the dressing.
- Taste and season more if needed.
- Make a bed with the spinach leaves and spoon the coleslaw on top.
Recipe by Kind Cooking at https://kindcooking.com/vegan-asian-coleslaw/
3.5.3208