“California” Cabbage Coleslaw: Excuse my totally not posh mixing bowl. I’ll show the finished result later as this is only a building block of the meal I’m having tonight. The flavors are now “marrying” in the fridge but I took a tiny bite and it’s already a little amazing. This would make an absolutely incredible salad foundation for your proteins of choice, a sandwich filler, or like I’m doing, use it as a layer in a taco bowl. 

  • half a head of a small-medium green cabbage
  • about 1 cup of radish “sticks”
  • 1 yellow bell pepper, diced
  • 2 poblano peppers, diced
  • a couple tablespoons of cilantro
  • 1 TBSP grape seed oil
  • the juice of 2 very ripe limes
  • 1 tsp of lime zest
  • 1 tsp molasses
  • ¼ tsp cayenne pepper
  • salt and pepper to taste

The only directions are to cut all your veggies how you like them, mix the vinaigrette ingredients separately, then toss with salad, and let it sit in the fridge at least an hour before serving. Delicious little vitamin bomb.

My sushi bowl from lunch today- sushi rice topped with greens, cucumber, broccoli, tofu, baked sesame seeds, sushi nori and avocado with some small cucumber and avocado sushi! Happy New Year everyone! Bring on 2017 ✨✨ 

I hope you all have an incredible year ahead of you

instagram: @veganzoejessica