The Classic Ranch

Makes about 1 cup

Ingredients
  • 1 cup vegan mayonnaise
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped chives
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon onion powder
  • 1⁄4 teaspoon sea salt
  • 1⁄4 teaspoon ground pepper

Directions

Prep Time: 20 minutes

Stir all the ingredients together in a bowl until well combined. Store in the fridge for up to 10 days.

Jalapeño-Lime Coleslaw

Ingredients
  • 3 cups shredded or finely chopped napa cabbage
  • 1 cup packed baby spinach, finely chopped
  • 2 green onions, white and green parts, finely chopped
  • 2 tablespoons finely chopped fresh mint
  • 2 tablespoons finely chopped fresh cilantro
  • 1⁄2 cup jalapeño-lime aioli
  • 1⁄4 teaspoon sea salt
  • Ground pepper

Directions

To prepare the slaw, combine all the ingredients together in a bowl.

The Jalapeño-Lime Aoili

Makes about 2/3 cup

Ingredients
  • 1 cup vegan mayonnaise
  • 1⁄4 cup pickled jalapeño slices, drained
  • Grated zest and juice of 1 lime
  • 1⁄4 teaspoon chili powder
  • 1⁄4 teaspoon sea salt

Directions

Prep Time: 15 minutes

Place all the ingredients in a high-powered blender and combine on high until smooth. Alternatively, use an immersion blender to combine all the ingredients in a tall jar or other container until very smooth.

From Vegan Comfort Classics: 101 Recipes to Feed Your Face (Ten Speed Press) by Lauren Toyota.
From the September 2018 issue of O, The Oprah Magazine

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