Dairy Free Asian Inspired Coleslaw
- 12 sweetheart cabbage, shredded
- 2 large carrots, shredded
- 2 tablespoons green onions, sliced
- 4 tablespoons raisins
- 4 tablespoons peanuts, toasted and lightly salted
- 2 tablespoons white wine vinegar
- 2 tablespoons apple cider vinegar
- 12 tablespoon pumpkin seed oil (dark and good quality)
- 12 teaspoon curry powder (I used a hot variety)
- 1 teaspoon sucanat
- 12 teaspoon garlic powder
- 1 pinch ground chili pepper
- black pepper
- In a big bowl combine everything and toss to coat.
- Allow to cool in the fridge for an hours or so before serving.
- Enjoy!
cabbage, carrots, green onions, raisins, peanuts, white wine vinegar, apple cider vinegar, pumpkin seed oil, curry, sucanat, garlic, ground chili pepper, black pepper
Taken from www.food.com/recipe/dairy-free-asian-inspired-coleslaw-465452 (may not work)