Saturday, November 21, 2015

Sesame and Ginger Coleslaw

2 cups shredded cabbage
1 shredded carrot
½ cup Vegenaise (or other vegan mayonnaise)
2 tablespoons rice wine vinegar
1 teaspoon honey
1 teaspoon grated ginger
1 teaspoon toasted sesame oil
1 tablespoon sesame seeds
salt and pepper to taste
Chop veggies. Mix together the rest of the ingredients and pour over veggies. Mix. If you make this about ½ hour before eating, it gives it time to marinade, which is best.

No comments:

Post a Comment

Purchase a 2019 CSA Share

Join Our Mailing List


Facebook Fan

Our Newsletters

Looking for recipes?