Vegan Jerk Coleslaw with Plantain Strips (GF)Print
- 1/2 large head purple cabbage, shredded
- 1/2 large head green cabbage, shredded
- 1 1/2 cups Jerk Dressing
- Plantain Strips
- Place the cabbage in a large bowl. Add the dressing and toss until well coated.
- To serve, top with plantain strips.
Note: Shred the cabbage quickly in a food processor using the slicing blade attachment.
Makes 6 to 8 servings
Adapted from Spork-Fed
Los Angeles-based Spork Foods is a gourmet vegan food company owned and operated by sisters Heather Bell and Jenny Engel. They offer vegan organic cooking classes, chef training, recipe development, and private chef work in Los Angeles and worldwide. Their cookbook, Spork-Fed, with a foreword by fellow fans Emily and Zooey Deschanel, is currently in stores. They teach all over the country and the world, reaching over 10,000 people a year.