For the Sauce:
2 dried chilies, deseeded and soaked for 3-4 hours
3 garlic cloves
1 tsp. vinegar
2 Tbsp. water
1 cup ketchup
Salt, to taste
• In a food processor, grind the chilies, garlic, vinegar, and water into a fine paste. Remove to a saucepan and cook over medium-high heat.
• Add the ketchup and salt. Boil for a couple of minutes and then remove from the heat to let cool.
For the Salad:
1/2 cup shredded green cabbage
1/2 cup shredded red cabbage
1/2 cup julienned carrots
1/2 cup julienned onions
1/2 cup julienned cucumbers
1/2 cup julienned red peppers
1/2 cup julienned green peppers
3 cups vegan garlic croutons
• In a large bowl, mix together the prepared sauce and the vegetables. Adjust the seasoning.
• Toss in the croutons just before serving.
Makes 4 servings
