{dressing}
1/4 cup fresh squeezed lime juice (~1 1/2 large limes)
2 tablespoons cold-pressed e.v. olive oil
2 tablespoons raw agave
1/2 teaspoon fine grain salt
{slaw}
1/2 head medium green cabbage, shredded in 1” pieces
1/2 large red bell pepper, cut into 1” julienne
1/4 red onion, cut into 1” julienne/quarter moons
2-3 carrots, grated
1 handful cilantro, minced
1 1/2 cups raw peanuts
Prepare dressing.
Shred cabbage, add dressing and allow to marinate while you cut up the remaining ingredients.
Add the bell pepper, red onion, carrots and cilantro; mix thoroughly. Slaw may sit at this point for 1-2 hours at room temperature or several hours in the refrigerator.
Stir in peanuts ten minutes before serving.
This week, SSFC participants are sharing raw and/or veg dishes for the challenge. I made a (mayo-free!) summer slaw with ingredients (including N.C. peanuts) from the farmers’ market and my gardens.
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@windycityvegan