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CARROT CAYENNE COLESLAW

Vegan Soul Kitchen
by Bryant Terry
Soundtrack: "Happy Talk" by Nancy Wilson and Cannonball Adderley from Nancy Wilson & Cannonball Adderley

This version is equally simple to make, but it is more visually stimulating and has a kick that comes from the cayenne.
Yield: 4 to 6 servings


Ingredients

• 1/2 small green cabbage head, cored and sliced thinly
• 2 large carrots, grated
• 1/4 small purple cabbage head, cored and sliced thinly
• 1/2 teaspoon Dijon mustard
• 1/4 cup champagne vinegar
• 1 teaspoon agave nectar or organic raw cane sugar
• 1 teaspoon coarse sea salt
• 1/4 teaspoon cayenne
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons sesame seeds, toasted


Directions

Place the green cabbage and carrots in one bowl and the purple cabbage in a separate bowl.

In an upright blender, combine the mustard, vinegar, agave nectar, salt, and cayenne. While blending, slowly add the olive oil.

Add half of the dressing to the green cabbage/carrots and add the remaining dressing to the purple cabbage. Massage them both well until wilted, about 3 to 5 minutes each Cover, and refrigerate them for at least 1 hour or overnight. Remove at least 15 minutes before serving, combine them, add the sesame seeds, and mix well.
 

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