What better to chase away any lingering bad weather than zippy, sunny citrus slaw? We headed out into the mild gusts late Sunday morning to find the new supermarket well-replenished (the peanut butter had been cleared out. At least the bad kinds. The organic almond butter remained untouched).
Later, sun dripped in as we forked into the Cabbage-Carrot-Fennel Slaw over lightly dressed salad greens and BBQ tempeh. The marinade involved rice wine vinegar, sesame oil, tahini, lime, agave nectar, cilantro, lots of pepper. I topped mine with some hempseeds for texture.
This salad was based off of the Asian Slaw Salad with Tofu at Le Pain Quotidien (one of my top 10).
It easily raised the bar for me. Anything with vinegar tastes so clean to me. Check out 20 non-dairy slaw recipes for inspiration from Kathy over at Babble's Family Kitchen blog.
Leftover slaw? Makes an incredible vegan sandwich filler.