Creamy Carrot Coleslaw Tacos with Sriracha Mayo

Creamy Carrot Slaw Tacos with Sriracha Mayo
By Debbie Adler

Serves 4 

Must Have

Sriracha Mayo

¼ cup water

½ cup raw sunflower seeds, soaked in water overnight and drained

1 roasted red pepper (from a jar)

2 tablespoons apple cider vinegar

2 tablespoons plant based milk

2 tablespoons Sriracha sauce

1 tablespoon Grade B maple syrup

Slaw

1 large (about 4 pounds) red cabbage, halved

2 large carrots

3 teaspoons caraway seeds

Add Ins

Hummus

Guacamole

Plant based cheeze (I use Kite Hill ricotta)

Toppings

Pumpkin seeds, crushed

Must Do

1) To make the mayo; add the water, sunflower seeds, red pepper, apple cider vinegar, plant based milk, Sriracha, and maple syrup to a high speed blender and blend until smooth.

2) To make the slaw; shred half of the red cabbage in a food processer and save the other half for the taco shells.

3) Shred the carrots in the same food processor.

4) Pour the shredded cabbage and carrots into a large bowl and add the caraway seeds.

5) Add about 1/3 cup of the Sriracha mayo and toss to combine.

6) Refrigerate for at least one hour, or overnight, before serving.

7) Delicately remove 8 cabbage leaves from other half of the red cabbage.

8) Add the cole slaw to one of the cabbage leaves and add in the hummus, guacamole and plant based cheeze. Top with the pumpkin seeds

9) Drizzle with the remaining sriracha mayo.

Serving size: 1 taco with ¼ cup cole slaw CALORIES 50; TOTAL FAT 1.0g; PROTEIN 1.9g; CHOLESTEROL 0.0g; SODIUM 50mg; FIBER 1.8g; SUGARS 3.4g; TOTAL CARBOHYDRATE 8.0g