As a southern gal, coleslaw is a traditional part of a multitude of different meals. But it is always heavily laden with mayonnaise, making it neither healthy nor vegan! So I made my own creamy tangy version, the perfect side dish to virtually any meal, perfect vegan pot luck option (gotta make sure there are some veggies at the party), or perfect entree topped with some edamame/avocado/brown rice. 

 You need: 

1/2 Purple cabbage, finely chopped 

1-2 green onions sliced 

Cilantro1-3 tbs 

1/2 red bell pepper, chopped

4-5 baby carrots, shredded 

Jalapeño, 1/2 chopped fine 

 Basil, 3-4 leaves 

 For the sauce: 

1tbs vinegar 

1tsp tahini 

1/4 cup cashews 

1/4 cup water 

1/2 lemon squeezed 

1tsp fresh grated orange zest 

Tiny piece each of raw ginger/garlic 

 Blend sauce ingredients on high to yield a creamy frothy concoction, drizzle over cole slaw, toss and enjoy!! Garnish with any crushed nut of choice, some cilantro, or even some edamame 🙂