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Ingredients
- 1/2 vegan mayonnaise
- 1/4 unsweetened plain plant-based yogurt (such as almond or coconut)
- 1-2 tablespoons chili powder, to taste
- Zest and juice of one lime
- 1 tablespoon sugar
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 head green cabbage, shredded*
- 1/2 head red/purple cabbage, shredded*
- 2 cups carrots, shredded*
- 1 small red onion, shredded*
- 1 green bell pepper, shredded*
- 1 bunch cilantro, chopped
- 1 bag frozen edamame, thawed
Instructions
1. In a large bowl, whisk together mayonnaise, yogurt, 1 tablespoon chili powder, juice and zest of lime, sugar, cumin, salt and pepper. Taste and add more chili powder to your liking (chili powder intensifies with time).
2. Fold in remaining ingredients.
3. Chill in refrigerator about 20 minutes to allow flavors to meld.
GREAT ADDITIONS/SUBSTITUTIONS
*For best shredding results, use a food processor or box grater.
TOOLS & EQUIPMENT
Large bowl, measuring spoons, cutting knife, large spoon, box grater or food processor (optional*)