Cajun Coleslaw

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Salads Soy-Free
Ingredients: 
  • 3 Tablespoons raw sugar
  • 3 Tablespoons water
  • ½ cup walnuts, coarsely chopped
  • ½ cup vegan mayonnaise
  • 2 teaspoons lemon juice
  • 1 Tablespoon honey
  • ½ teaspoon cayenne pepper
  • 2 cups shredded jicama
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1 cup shredded green cabbage
  • 2 teaspoons fennel seed
Instructions: 
  1. To caramelize walnuts, combine sugar and water over medium heat. Do not stir, but swirl pan by handle to dissolve sugar.
  2. When liquid becomes clear, it will start to bubble. Cook for 5 minutes, until bubbles are thick and heavy.
  3. Add walnuts, stirring in syrup until it is all gone. Allow to cool.
  4. Mix vegan mayonnaise, lemon juice, honey and cayenne.
  5. Place shredded vegetables and fennel seed in a large bowl. Stir in mayonnaise mixture and chill for 2 hours. Top with caramelized walnuts before serving. Enjoy!

© 2014 Down to Earth Organic & Natural

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