This asian-style coleslaw from Rosewater and Thyme is delicious served with spicy cajun wedges (fingerling potatoes, quartered, washed well and dried, tossed with oil and cajun seasoning, roasted in a single layer at 425 F for about 35mins) and Gardein Chicken Tenders.
Makes enough for 4 servings.
1/2 head of cabbage (any kind)
1 large red bell pepper
1/4 small red onion
1-2 medium carrots
Shred everything in your food processor, or grate, or get out your sharpest knife and chop everything very finely.
3/8 c oil (olive or any neutral oil)
1 tbsp veganaise
1/8 c seasoned rice vinegar
1.5 tbsp yellow miso
juice from one small meyer lemon
1 tsp agave
1 tsp fresh ginger OR 1/4 tsp ground ginger
salt and pepper
Throw everything but the oil into a food processor and blend till combined. With the machine running, slowly add the oil, till emulsified.
Mix the shredded veggies and dressing together and refrigerate for at least 30 mins.