Lauren Toyota’s Ranch Dressing and Jalapeño-Lime Coleslaw

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.