Creamy Tahini Slaw
1 small head cabbage, chopped thin or shredded
1 large carrot, grated or shredded
1 small cucumber, chopped
1⁄2 medium sweet onion, thinly sliced or shredded
1 bunch fresh Italian parsley, finely chopped
1⁄2 cup organic hemp seeds, shelled
Sea salt to taste
Fresh ground pepper to taste
1⁄4 - 1⁄2 cup creamy tahini dressing (see Creamy Tahini Dressing recipe)
1. Prep veggies - we love using the shredder attachment on a food processor for the cabbage and the carrot. If you don’t have a food processor use a box grater. Chop cucumber, onion and parsley. Add all to ingredients to a large bowl.
2. Toss the veggies and seeds with the dressing until it’s well coated, the amount is up to you. Season with salt and pepper to taste.
This salad is addictive, and it’s a good thing because it’s wildly healthy for you. It’s packed with antixoidants and gut loving nutrients. Make ahead tip: prep all the veggies and use only what you need, the veggies will store well in the fridge for 2-3 days (keep covered with a damp paper towel on top of them). Coat with dressing when ready!