Coleslaw

Recipe

Ingredients

• 1 small Cabbage
• 2 Corn Cubs, boiled in water for 5-10 mins.
• 1 small Red Onion
• Handful Cilantro
• ¼ cup Pepita Seeds

For the dressing

• 1 Lemon, squeezed
• 1 tbsp. Apple Cider Vinegar
• 1 tbsp. Veganaise
• 1 tsp. Mustard
• ½ tsp. Coarse Salt
• 2-3 tbsp. Olive Oil
• ½ tsp. smoked Paprika or Black Pepper (optional)

Directions

1. Slice the cabbage and the onion as finely as you can and add them into a large bowl. Cut the kernels off the cobs (Cutting close to the cob) then put them into a mixing bowl.
2. Chop the cilantro and add it into the bowl.
3. Toast the pepitas on a skillet over low heat or in a 300°F degrees preheated oven for 2-5 minutes, until the edges are golden brown. Let the pepitas cool down then add them to the salad bowl.
4. Make the dressing squeezing the lemon and put it into a small mixing bowl. Add the rest of the dressing ingredients and beat with an egg beater or fork, until everything is well combined.
5. Pure the dressing over the salad, toss and serve immediately.