CAJUN COLESLAW

2 C. jicama, shredded
1 C. red cabbage, shredded
1 C. carrots, shredded
1 C. green cabbage, shredded
2 tsp. fennel seed
½ C. walnuts, coarsely chopped
3 Tbsp. raw sugar
3 Tbsp. water
½ C. Veganaise
2 tsp. lemon juice
1 Tbsp. honey
½ tsp. cayenne pepper

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 the bubbles are thick and heavy.
3. Toss in walnuts and stir them into syrup until it is all gone. Allow to cool.
4. Mix Veganaise, lemon juice, honey and cayenne.
5. Toss with shredded vegetables, fennel seed and cooled carrots. Chill for 2 hours before serving.