Serves 2
INGREDIENTS
For the salad:
3 cups thinly shredded red cabbage
1/2 cup cashews
2 tbsp hemp seeds
For the dressing:
1/4 cup tahini
3 tablespoons water
2 teaspoons agave nectar or maple syrup
1/2 teaspoon sesame oil
1/4 – 1/2 tsp sea salt (to taste)
1 tablespoon lemon juice
METHOD
1. Whisk dressing ingredients together and set aside.
2. Dress the shredded vegetables and hemp seeds with dressing; you can use as much as you like, but make sure you coat
everything well (a half cup will probably suffice). Serve.
Slaw will keep in the fridge overnight.
No comments:
Post a Comment