Yield: 2 to 4 servings
My brand new vegan slaw is “flexy” because you can use your favorite vegetables and mix it up differently every time; and “sexy” because it is so light and healthy that it looks good on everyone. Plus, you’ll have to admit, the martini glass presentation is James Bond meets West Elm sexy.
Simply keep the proportions as provided and then have your way with this slaw which is perfect for a light lunch. Serve it however you choose, but a clear stemmed glass and chopsticks make it so pretty and fun to nibble.
1 tablespoon vegan mayonnaise
Juice of 1/2 medium lime or lemon
1 tablespoon rice wine vinegar
1 1 /2 teaspoons soy sauce
1 1 /2 teaspoons granulated sugar (I like coconut sugar)
Optional: 1/8-1/4 teaspoon hot sauce (I like Sriracha)
2 cups sliced, diced, spiralized or julienne colorful, crunchy vegetables (I used a broccoli slaw mix that included purple cabbage and carrots)
2 cups prepared “skinny” popcorn (air popped and very lightly salted or seasoned)
1/2 cup diced tomatoes (I like tri-color cherry tomatoes)
1/4 cup raw cashews
1 teaspoon fresh minced basil (an Asian variety like Thai or Vietnamese is especially nice
1 teaspoon fresh minced or torn mint leaves
Sea salt and freshly ground pepper to taste
Garnish: fresh basil or mint sprigs, a few cashew halves
In a small bowl, whisk together first 6 ingredients to make dressing. In a medium-large bowl, gently toss together remaining ingredients except garnish. Drizzle dressing over, toss again, Divide into serving dishes and garnish as desired. Serve immediately.