I love this vegan coleslaw. It works very well with the curry tofu wraps recipe I posted yesterday.

Ingredients:

2.5-3 cups of finely chopped mixture of carrots, cabbage, celery and broccoli

2 tablespoons  red onion, diced

2 tbsp. agave syrup
1/4 cup raw apple cider vinegar
3 tbsp coconut oil
1/3 cup raisins or dried cranberries
1 small green apple, grated
1/3 cup walnuts, chopped

Salt and pepper to taste

Directions:

In a bowl, combine the apple cider vinegar, the coconut oil, the agave , the salt and the pepper. Mix in remaining ingredients .  Let the mixture sit for about 30 minutes, stirring a few times.

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