Step 1

In a small bowl, whisk together apple cider vinegar, maple syrup, celery salt, dried dill, and black pepper. Set aside.

Step 2

In a medium mixing bowl, combine cabbage, grated carrots, and cilantro. Next, add the dressing. Add more vinegar necessary. Set slaw aside.

Step 3

In a medium mixing bowl, combine vegan mayo, sweet chili sauce, and Sriracha sauce.

Step 4

Taste, and add more Sriracha as needed. Set aside.

Step 5

On a plate, combine paprika, garlic powder, and flour.

Step 6

In a small bowl, make egg replacer.

Step 7

On another plate, spread out Panko breadcrumbs.

Step 8

Place all 3 in order on the table in front of you.

Step 9

One at a time, toss each piece of hearts of palm in the flour mixture, the egg replacer, then the panko.

Step 10

Place each piece in the basket of an airfryer, into a pan with hot oil, or on a lined baking sheet.

Step 11

Repeat with all pieces.

Step 12

Spray with oil before cooking if not frying, to make a crispier texture.

Step 13

Air fry at 400 degrees for 8 mins, flipping halfway.

Step 14

Bake at 425 degrees for 10 mins, flipping halfway.

Step 15

Or fry in a pan with 2-3 tbsp of oil until golden brown.

Step 16

Once cooked, toss hearts of palm pieces in Bang Bang Sauce.

Step 17

Add some of the Vegan Taco Slaw to a flour tortilla.

Step 18

Place 2-3 hearts of palm pieces on top of the slaw.

Step 19

Top with diced tomato and cilantro.