Roasted Leek Potato Slaw. Add a sprightly splash of color, flavor and texture to your lunch or dinner!
Don’t you wish you could bring the exuberant colors of your fresh spring flowers to your dinner plate? Consider it done! This dish will hit your table with all of the glory of a fresh picked bundle of wildflowers. A delicious plant-based, gluten-free, sugar-free fusion of potato salad and coleslaw. A salad that makes a statement!
Thanks to the potatoes, red cabbage and other veggies dancing about in this dish, one serving brings a generous amount of vitamins A and C and provides a great source of vitamin B6, magnesium, iron, and plant-based fiber. Cashew butter, and pumpkin seeds round out the meal with plant-based protein and healthy fat. That’s right, go ahead and have that second helping.
Roasted Leek Dressing
Ah, the hidden gem! This dressing not only lights up this slaw, but can be used for a large array of dishes, from your every day dinner salad to a topping for a veggie burger. It could even stand as an alternative to a hollandaise or bernaise. I always make a little extra because I know I’m gonna be flavin’ for more!
Roasted Leek Potato Slaw
Enjoy! A salad that is not just a treat for the senses but a conversation piece to boot! Your spring picnic or family gathering will never be the same.