PCC Mango Pepita Slaw

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  • 1/2 cup raw pumpkin seeds
  • 1/2 cup soy-free vegan mayonnaise
  • 3 tablespoons lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chipotle powder
  • 1/4 teaspoon dried oregano
  • Pinch of cayenne pepper
  • Salt, to taste
  • 3/4 pound green cabbage, shredded
  • 1/4 pound red cabbage, shredded
  • 1/4 bunch cilantro, chopped
  • 1 carrot, shredded
  • 1 mango – peeled, pitted and chopped


In a small skillet, toast pumpkin seeds over medium-high heat for 4 minutes. Cool.

In a small bowl, mix together mayonnaise, lime juice, cumin, chipotle powder, oregano, cayenne and salt.

In a large bowl, combine cabbage, cilantro, carrots, mangoes and pumpkin seeds. Add dressing and toss to coat. Refrigerate for at least 1 hour to allow flavors to meld.

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