Red White and Blue: Independence Day Jicama Slaw.

Ok here's the situation: family picnic tomorrow. With the EXTENDED family (gulp). You have been volunteered to bring the side dish. Double gulp. You want to impress, considering the WHOLE fam will be there. It's the day before and you have absolutely no clue what to make. Before you run to your computer to perform a mad google search for vegan potato salad recipes, give my "Independence Day Jicama Cole Slaw" a go. Anything but traditional, anything but boring. This winner is sure to impress even your grumpy old Uncle Al. 

    Independence Day Jicama Cole Slaw.  

        Pretty, huh? Pretty AWESOME! 

Independence Day Jicama Cole Slaw; Vegan, Gluten-free. Serves one. (NOTE: This is VERY easy to double or even triple to serve more people!)

Ingredients 

1. 3/4 cup shredded Jicama

2. 5 oz. Morinu soft silken tofu

3. 1/3 cup frozen wild blueberries, "quick thawed" in microwave for 30 seconds

4. 1 T goji berries

5.  5 drops liquid stevia

Method

1. Place your shredded jicama in a serving bowl and set aside. 

2. In your mini food processor, combine tofu, thawed berries, and stevia. Blend until super smooth. I ended up adding about 1 T of water as I blended to thin it out a bit. 

3. Drop dressing over jicama and garnish with gojis. Ready, set, EAT!