4cupsgreen cabbage (1/2 head of cabbage thinly sliced)
4cupsred cabbage (1/2 head of cabbage, thinly sliced)
1large sweet potato (peeled and shredded)
1 1/2cupsSavory Cashew Cream (see note for substitution options)
2Chipotles in adobo (or 2 tablespoons chipotle puree)
2Tablespoonslime juice (1 or 2 limes, depending on how juicy they are)
3clovesof garlic (or sub 1 teaspoon garlic powder or granulated garlic, minced or grated with a microplane , optional)
Blend dressing with immersion blender, standard blender, or food processor.
Mix with cabbage and sweet potato until thoroughly coated, then stir into cilantro to serve. Keeps for 3-5 days in the fridge.
*Sub vegan mayo for the Savory Cashew Cream, if desired (nutrition facts will change of course). If you don't want to have the savory cashew cream left over (are you all right?), you can make just enough for this recipe by blending together 1 cup of raw cashews, 1/2 cup water, 1/2 T. white wine vinegar or apple cider vinegar, 1/2 t. salt, and 1/2 T. nutritional yeast along with the chipotle puree, lime juice, and garlic before proceeding with the recipe.