Vegan Carrot-Cayenne Coleslaw - 13g Carbohydrate; 4g Dietary Fiber

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> * Exported from MasterCook *

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> Vegan Carrot-Cayenne Coleslaw

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> Recipe By :

> Serving Size : 5 Preparation Time :0:00

> Categories : LowCal (Less than 300 cals) LowerCarbs

> Vegan Veggie

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> Amount Measure Ingredient -- Preparation Method

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> 1/2 small head of green cabbage -- cored and thinly sliced

> 2 large carrot -- grated

> 1/4 small red cabbage head -- (purple) cored and thinly

> sliced

> 1/2 teaspoon Dijon mustard

> 1/4 cup Champagne wine vinegar

> 1 teaspoon agave nectar -- or organic raw cane sugar

> 1 teaspoon coarse sea salt

> 1/4 teaspoon cayenne

> 3 tablespoons extra-virgin olive oil

> 2 tablespoons toasted sesame seeds

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> Place the green cabbage and carrots in one bowl and the purple cabbage in

> a separate bowl.

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> In an upright blender, combine the mustard, vinegar, agave nectar, salt,

> and cayenne. While blending, slowly add the olive oil.

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> Add half of the dressing to the green cabbage/carrots and add the

> remaining dressing to the purple cabbage. Massage them both well until

> wilted, about 3 to 5 minutes each. Cover, and refrigerate them for at

> least 1 hour or overnight. Remove at least 1 hour or overnight. Remove at

> least 15 minutes before serving, combine them, add the sesame seeds, and

> mix well.

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> Serves 4 - 6.

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