Chili Slaw

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* Exported from MasterCook *

 

Chili Slaw

 

Recipe By :Jeani-Rose Atchison

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 medium cabbage

1 1/2 cups red beans -- cooked

1 red bell pepper -- seeded and diced

1/4 cup scallion greens -- thinly sliced

1 cup corn kernels

1/2 cup parsley -- minced

2 stalks celery -- chopped

1 teaspoon whole cumin seeds

1 teaspoon dried oregano

1 tablespoon chili powder

1/2 cup vegan mayonnaise -- (1/2 to 3/4)

1 garlic clove -- minced

3 tablespoons lime juice

sea salt -- to taste

 

Quarter cabbage. Cut away any hard core. Shred cabbage by cutting very thin

slices along the length of each quarter. Place the shredded cabbage in a large

bowl or storage container.

 

Toss in the beans, red pepper, scallion greens, corn, parsley, and celery.

 

Prepare dressing.

 

Heat a small heavy skillet for 30 seconds. Add curnin seeds. Stir constantly

until they begin to brown and pop, about 10-20 seconds. Turn off heat

immediately. Stir in the oregano and chili powder. Cool slightly. Grind mixture

to a powder in a spice mill or with a mortar and pestle.

 

Combine the seasoning mix in a small bowl with the mayonnaise and garlic. Stir

in 2 tablespoons of lime juice.

 

Toss enough of the dressing into the salad to thoroughly coat it. Add extra lime

juice, if desired.

 

 

Source:

" Everyday Vegan "

Copyright:

" 2002 Jeani-Rose Atchison "

 

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Per Serving (excluding unknown items): 1173 Calories; 5g Fat (3.8% calories from

fat); 75g Protein; 225g Carbohydrate; 83g Dietary Fiber; 0mg Cholesterol; 256mg

Sodium. Exchanges: 13 1/2 Grain(Starch); 4 Lean Meat; 3 Vegetable; 1/2 Fruit;

1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0