Rainbow Slaw with Chipotle Mayo

I pretty much love any version of a cole slaw. This one combines a rainbow of fresh veggies to nourish all of your chakras. The mayo has a mild heat to suit a sensitive palate like mine, so feel free to add more chipotle for those who like a real kick!

Ingredients

For the Rainbow Slaw:

• 5 c. finely shredded cabbage
• 1½ c. shredded carrot
• 1 c. red & yellow bell pepper, julienned
• ¾ c. red onion, cut into very thin strips, preferably with a mandoline
• ¼ c. chopped cilantro leaves (well packed)

For the Chipotle Mayo:

• 1 c. sunflower seeds, soaked in water for 4-6 hours, drained and rinsed well
• ¾ c. olive oil
• 1/3 c. water
• ¼ c. lime juice
• 3 cloves of garlic
• 1 tsp ground chipotle pepper
• 1 tsp Himalayan salt
• 1 tsp cumin
• ½ tsp coriander

Instructions

Salad Preparation:

1) Toss all of your veggies in a very large bowl. You may want to save a small amount of chopped cilantro to be used for garnishing.

Mayo Preparation:

1) Place all ingredients except olive oil in a high-powered blender. Blend until creamy. Add the olive oil last with the blender motor running until well combined.

To serve:
Pour your mayo over the slaw and mix very well. Serve chilled.