Vegan Tropical Coleslaw

If you wish to make a raw vegan version, please omit green peas. You can also add chopped parsley, cilantro or green onions. For more healthy, gluten-free, low-GI pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1⁄2 cup green peas (fresh or frozen)
• 3  cups cabbage, shredded
• 1  cup carrot, julienned
• 3⁄4 cup fresh pineapple chunk
• 1⁄4 cup raisins
• 1⁄4 cup  raw sunflower seeds
• 3  tablespoons unsweetened flaked coconut
• 1⁄2 cup raw cashew nuts
• 1⁄2 lime, juiced
• 1⁄2 teaspoon salt
•  pepper

Directions

1. Cook green peas in boiling water until soft.
2. In a bowl, add green peas, cabbage, carrot, pineapple, raisins, sunflower seeds, and coconut flakes.
3. In a blender, add cashew nuts, lime juice from a half lime and 1/4 cup water and blend.
4. Turn off the blender, scrape the side, add more water if it’s too thick, and blend until it is smooth and creamy.
5. Add the dressing to the vegetable bowl and mix well. Season with salt and pepper.
6. Infuse love, chill if desired, and serve!