Another great raw vegan recipe that will add a refreshing taste to a hot summer. For even better tasting results, place the slaw into a tightly sealed jar, place the jar in a dry, dark place for a couple of days, chill then serve.
- 1lb bag of mixed slaw
- 1/4 cup of EVOO
- 1/4 cup of red wine vinegar
- 2 tbsp of agava nectar
- 2 tbsp of sea salt
- In a mixer, mix together the evoo, red wine vinegar, agava nectar, and sea salt. Once mixed well, pour over slaw and toss until evenly distributed. Chill for a few hours then serve.
THE NUTRITION FACTS HERE ARE INDICATIVE.