Cozy Cole Slaw and Red Bell Pepper Miso Soup

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 2

2 cups water
2 Tbsp miso
1/2 avocado (pitted)
1/2 cup red bell pepper (chopped)
1 garlic clove
1 tsp coconut vinegar
1/16 tsp salt (to taste)
1/2 Tbsp honey (optional)
1/2 cup mushroom
1/4 cup green onions
3 cups green cabbage (large, chopped, before chopping, remove five leaves for eggless salad wraps)
1 cup carrots
1 cup celery
1/2 cup sweet onion (small)
1 cup cashews (soaked 1 hour or more)
2 dates (pitted and chopped)
1 Tbsp coconut vinegar (or apple cider vinegar)
1 garlic clove
1 Tbsp miso
1/2 tsp ginger (fresh)
1/4 cup water
1/16 tsp cayenne (pinch to taste)
1/8 tsp sea salt

Blend Red Bell Pepper Miso Soup ingredients until smooth.
Soup can be warmed on stovetop. Place finger in soup while on low heat and continually stir; once warm, remove from heat and enjoy.
Prepare slaw by hand or using a mandolin/food processor. Shred cabbage into thin strips. Shred carrots. Finely dice celery and onion.
Pour mayo mixture over slaw, mix, and enjoy.
Blend all the ingredients until smooth. Mixture should emulsify and become like mayonnaise.
Store in sealed container, label, date, and refrigerate. Consume with in three weeks.