It’s been Caribbean week this week, what with recipes for Jerk Seasoning Paste and Jerk TVP Tacos being all around, but our Caribbean plate just wouldn’t be complete without a slaw to go with it.
I actually love vegan slaw, even though I never loved coleslaw; perhaps the truly ridiculous amounts that my parents would buy (even though they would end up throwing some every every single week…) put me off as a child. I don’t know; either way, it turns out that, for me at least, a peanut-style slaw is just way more amazing, refreshing and delicious!
This slaw is a 5-minute dish, truly. Make sure you use fresh mint and basil, as it really does make the difference.
(Feeds 4 as a side)
2 carrots, grated
1/2 head red cabbage, sliced thinly
1 tablespoon fresh mint, chopped
1 tbsp fresh basil, chopped
2 tablespoons coconut oil
2 tbsp soy sauce (be sure to use GF soy sauce if you want your dish to be gluten-free)
2 tbsp apple cider vinegar
1 teaspoon peanut butter
1 teaspoon agave
Stir together the coconut oil, soy sauce, apple cider vinegar, peanut butter and agave, and set aside
In a large bowl, stir together the carrots, red cabbage, mint and basil
Dress the slaw in the peanut butter mixture, stir well and serve!
This is a great side for the Jerk TVP Tacos I posted up yesterday, and would be great as a dish for a Caribbean-style tapas night!