This recipe is designed to go alongside Ethiopian Crepes. This would go well with any Latin American dish.
1 lb bite-sized whole red potatoes, or regular sized and chopped into ½-inch pieces
½ C vegan mayo
2 tbsp white vinegar
2 tsp sugar
4 C coleslaw mix
Fresh black pepper
Salt to taste
Steam potatoes for about 15 minutes or until tender. If you don’t have a steamer, just simmer them in water for 15 minutes. Drain and place is fridge until completely cooled.
Mix together the mayo, vinegar, and sugar. Add coleslaw and use tongs to mix well. Add the pepper and toss to coat. Add potatoes, toss again, and taste for salt. Refrigerate for at least 15 minutes to allow flavors to marry.
Credit: Vegan Brunch by Isa Chandra Moskowitz