Carrot Cayenne Coleslaw

1/4 small green cabbage head, cored and sliced thinly
2 large carrots, grated
1/4 small purple cabbage head, cored and sliced thinly
1/2 teaspoon Dijon mustard
1/4 cup champagne vinegar
1 teaspoon agave nectar or cane sugar
1 teaspoon coarse salt
1/4 teaspoon cayenne
3 tablespoons olive oil
2 tablespoons sesame seeds, toasted


Carrot-Cayenne Coleslaw
Ingredients
? small green cabbage head, cored and sliced thinly
2 large carrots, grated
? small purple cabbage head, cored and sliced thinly
KOD: I added ? red bell pepper, diced
? teaspoon Dijon mustard
? cup champagne vinegar
1 teaspoon agave nectar or cane sugar
1 teaspoon coarse salt
? teaspoon cayenne
3 tablespoons olive oil
2 tablespoons sesame seeds, toasted

Method
Place green cabbage and carrots in one bowl and purple cabbage in a separate bowl.

In a small bowl, combine mustard, vinegar, agave nectar, salt and cayenne. Briskly whisk, making sure to dissolve salt. While blending, slowly add olive oil

Add half of dressing to green cabbage/carrots and add remaining dressing to purple cabbage. Massage them both well until wilted, 3-5 minutes each. Cover and refrigerate for at least one hour or overnight. Remove at least 15 minutes before serving, combine the contents of each bowl, add sesame seeds and mix well.

Construct sandwiches by adding 3-4 tempeh fingers to each piece of bread, topping with coleslaw.

from Bryant Terry’s Vegan Soul