Roasted Leek Potato Slaw (Gluten-free, Plant-based/Vegan, Sugar-free)

Ingredients

• Slaw
• 5 medium all-purpose potatoes peeled and cubed (about 2 pounds or 950g)
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon finely ground sea salt plus dash of black pepper
• 4 cups shredded red cabbage
• 1 cup shredded carrot
• 1/2 cup diced celery
• 1/4 cup diced scallions
• 1/4 cup sprouted pumpkin seeds
• 2 tablespoons white or apple cider vinegar
• Dressing
• 1 fresh leek (about 1 1/2 inches in diameter)
• 2 teaspoons olive oil
• 3/4 cup cashew milk
• 4 tablespoons cashew butter
• 1/8 teaspoon garlic powder
• 1/4 teaspoon yellow mustard (can add additional 1/4 teaspoon to intensify earthy flavor)
• 1/4 teaspoon finely ground sea salt (I used 1/2 teaspoon as I prefer more salt with potatoes)
• 1/8 teaspoon black pepper

Instructions

• 1) Preheat oven to 450 degrees Fahrenheit. Line two baking sheets with parchment paper. Peel and cube (1/2 to 3/4 inch) potatoes and place in large mixing bowl (this is a good time to soak your leek, see step 2). Sprinkle with lemon juice, salt, and black pepper. Mix with hands. Set aside.
• 2) Cut off rooted end of leek and most of greens. Cut leek in half lengthwise. Soak both halves of leek in cold water for about 5 minutes. This will help remove some of the interior dirt. Remove leek from water and blot dry.
• 3) Remove potato from bowl with hands or slotted spoon leaving behind any fluid on the bottom of the bowl. Spread potato in single layer on baking sheets leaving enough room for leek. Spread olive oil over both halves of leek, place them on the baking sheet and sprinkle lightly with salt and pepper. Roast for about 25 to 30 minutes until potatoes are tender and leek is browned but not burnt. Remove from oven and cool.
• 4) While potatoes and leek roast, combine cabbage, carrot, celery, scallions and pumpkin seeds in a large mixing bowl and stir together.
• 5) Hand toss cooled potatoes in vinegar and add to bowl with veggies. Gently combine.
• 6) Add roasted leek halves, cashew milk and cashew butter to blender. Blend until combined and smooth. Add garlic powder and mustard and blend. Add salt and pepper. Blend again and taste to determine if more salt or pepper is desired. Add dressing to vegetables stirring gently 1/2 cup at a time until dressed to desired amount.