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Mudpie Salad
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Serves: 6.
Additional information: Sauce:
- 1 1/2 teaspoon Grated or ground ginger
- 1/4 cup vegan rice wine vinegar
- 3 tablespoon canola oil
- 1 teaspoon sesame oil or tahini
- 2 tablespoon soy sauce or tamari
- 2 tablespoon vegan brown sugar
- 2 cloves garlic, pressed or minced
- juice of one lemon
- 1/2 teaspoon Red pepper flakes
- 1/4 cup chopped cilantro
Ingredients
- 1/2 cup Fantastic foods black bean dip mix
- Boiling water
- 1 cup coleslaw
- 1 cup shredded carrots
- 1 tomato, diced
- 1/2 - 1 cup crunched up tortilla chips (I use non-fat baked kind)
- 2 tblsp salsa
Directions
Add enough boiling water to the black beans to fill the cup to 3/4 or a little more (you will have to judge this yourself to see what consistency you like). Wait about 5-10 minutes stirring every few minutes until they reconstitute. Add more water if too thick.
Combine the coleslaw, carrots and tomato on a large plate. Top with chips, then with the beans, then add the salsa. Mix all together until it looks like a mudpie, and eat!