Oil-Free Vegan Asian Slurpy Slaw
Before I was vegan, I was never much of a slaw person, thinking Cole Slaw was the only one. Now that I am vegan, my culinary views have exploded and I have discovered the cool crunch and sheer delight of a cabbage-based slaw (or bowl of shredded veggies) with an amazing dressing. Not to mention the high cancer-fighting sulforaphane content in cabbage that makes me want to eat this all the time.
I created this slaw while playing around with an Asian tahini dressing, thinking these cool shredded slaw veggies would perfectly compliment it's ginger twang and subtle heat.
PRINTABLE RECIPE HERE:
VEGAN COOKING LEVEL: BEGINNER
How to make it all in one bowl
Whisk SLURPY SAUCE ingredients together on the bottom of the bowl:
1 inch nub of ginger, peeled and grated
1 large clove garlic, peeled and grated