Recipe: Carrot-Cayenne Coleslaw

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For Bryant Terry's open-faced bbq tempeh sandwich, also from his book Vegan Soul Food. You'll notice a lack of mayonnaise--it contains eggs and so is vegan verboten--but only while reading the recipe. At the table, all you'll notice is how good it is.

Makes 4 to 6 servings.

    • 1/2 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 coarse sea salt
    • 1/4 teaspoon cayenne
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons sesame seeds, toasted

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

In an upright blender, combine the mustard, vinegar, agave nectar, salt, and cayenne. While blending, slowly add the olive oil.

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

From the book Vegan Soul Kitchen by Bryant Terry. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2009.

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Max Fisher is a former writer and editor at The Atlantic.

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