In a large 4,5-quart bowl (preferably clear glass so the colorful layers can be seen) Layer the following:

10 packed cups rinsed, dried and chopped leaf lettuce (1 ½ large heads)
4 cups shredded or chopped red cabbage
3-4 cups carrots (3 extra-large) shredded
16-20 oz frozen peas, rinsed in a colander, thawed & blotted dry on paper towels one large red onion, chopped
Dressing (see recipe below)

Place each layer in the large 4.5-quart dish, packing it down by pressing it in with a large scraper or spatula. Refrigerate for 6 hours or overnight before serving. At serving time, add the last 2 layers.

8 oz. chunk of Miyokos Smoked Cashew Mozzarella, shredded
Chopped green onions if desired
Coconut bacon -this recipe is on You Tube

A Double recipe of Michelle’s Cashew Mayonnaise (below- makes about 2 ½ cups)
1 T. raw apple cider vinegar
½ tsp. organic ground turmeric
Freshly ground black pepper
¼ cup pure water

Cashew Mayonnaise

¾ cup raw cashew pieces, soaked for 30 min-3 hours, drained
1/3 cup pure water
1/8 cup fresh lemon juice
1 ½ T. raw apple cider vinegar
1 T. organic brown rice syrup OR 2 soft pitted Medjool dates
½ tsp. Real Salt
¼ tsp coconut aminos
¼ tsp. garlic powder (optional)
1/8 cup flax oil
1/8 cup Bariani Olive Oil

Combine all ingredients except the oils in blender. Blend until smooth. Slowly pour each oil through the chute at the top of the blender while the blender is running. Place in glass jar or tightly covered container and chill before using. Mayonnaise will keep for about a week.