It's all about salads...

For this whole pregnancy all I have wanted is Mexican food and salads. 

Now that it's warming up the cravings are tending to lean more towards salads.  So here is my take on a spicy coleslaw.

It is perfect to bring to a Memorial Day BBQ as a side or just make a large amount and munch on it all week for lunch and as a side for dinner.  The kids love it (Bryten  asked for it in her school lunch) and so does my little peanut in my belly.

Spicy Vegan Coleslaw

1 bag of pre grated cabbage

Or 2 heads of cabbage grated

2 cups cherry tomatoes

2 cans or 2 cups of rinsed organic black beans

1 Cup sliced scallions

1 white onion diced
1 can olives sliced
1 bell pepper chopped

1-2 C vegan blue cheese dressing depending on taste, I use 2 cups so veggies get nicely coated.

2 tea of Mexican seasonings

1 tea chili powder

Salt and pep to taste

Take all ingredients and toss in dressing for dressing I use this brand  http://followyourheart.com/products/high-omega-vegan-bleu-cheese-6

and you can find it pretty much anywhere now days , let coleslaw chill in fridge for 20 minutes and enjoy.  It's even better a day or two later since veggies have time to soak up the blue cheese goodness.  Serves 6-8 and will keep in airtight container for up to 5 days.

The magical dressing in case you need a visual

Tread lightly..