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Light & Sassy Vegan Cole Slaw

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Ingredients

1 head of green cabbage, organic, chopped into thin strands (about 20 cups, loosely packed)

1 small white onion, thinly sliced

1 crisp/tart apple, thinly sliced (fuji, green or braeburn are good options)

1/4 cup seasoned rice vinegar

1/4 cup apple cider vinegar

1/2 lemon, squeezed

1 tsp orange zest

1 large orange, de-seeded, peeled and diced

2 tsp coriander

1 tsp garlic powder

1 tsp freshly ground black pepper

2 Tbsp fruity extra virgin olive oil

3-4 Tbsp tahini

1 Tbsp maple syrup

1/2 cup whole cashews, roasted/salted

1/2 cup sunflower seeds, roasted/unsalted

1 extra large mixing bowl (or halve recipe and toss in batches)

1 package tempeh, cut into cubes

2 Tbsp EVOO

2 Tbsp apple cider vinegar

2 Tbsp seasoned rice vinegar

1/2 tsp salt

1/2 tsp pepper

1 tsp liquid smoke

1/4 tsp garlic powder

1/2 tsp chili powder or cumin (optional)

1 tsp nutritional yeast (optional)

2 Tbsp water or orange juice (add mid-saute)

1 tbsp sesame seeds (garnish)

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