A bright and tasty coleslaw with a Mexican twist, made with sweet corn, crunchy cabbage, and a tangy lime dressing.
Ingredients: 3 cups shredded cabbage. 1 cup corn kernels fresh or frozen. 1/2 cup chopped red bell pepper. 1/4 cup chopped red onion. 1/4 cup chopped cilantro. 1 jalapeno pepper, seeded and minced. 1/4 cup vegan mayonnaise. 2 tablespoons lime juice. 1 tablespoon maple syrup or agave nectar. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste.
Instructions: In a large bowl, combine shredded cabbage, corn kernels, red bell pepper, red onion, cilantro, and jalapeno pepper. In a small bowl, whisk together vegan mayonnaise, lime juice, maple syrup or agave nectar, chili powder, cumin, salt, and pepper. Pour the dressing over the cabbage mixture and toss until well combined. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!
Marie
