Chef Zu’s Lime Tempeh with Collard Green & Red Cabbage Slaw
We love thick, mayo-based slaw as much as the next Southerner (especially when it’s with a heap of barbecue) but Chef Zu’s vegan version has us drooling just the same. It uses ribbons of red cabbage and collards, raisins for sweetness and - get this - peanut butter for creaminess. Tempeh, seasoned with French Picnic salt by Beautiful Briny Sea in Atlanta and seared until lightly browned, provides hearty protein for this dish. A little cilantro and lime brightens it all up.