Maple ginger dressing makes a tasty Asian slaw; perfect as a main course salad for lunch and dinner. Popular for potlucks, too. The hemp seeds offers a complete protein in this fabulous, easy to make vegan salad.
All year long you can mix and match a variety of local, seasonal vegetables to make delicious variations of this salad.
And I have often demonstrated a tasty variation at some of my speaking engagements.
Serves 4-6
4 cups thinly sliced organic green cabbage
4 cups thinly sliced organic red cabbage
1 cup julienne cut organic yellow beets
1 cup julienne cut organic rainbow radishes
1 cup coarsely chopped organic parsley leaves
½ cup organic hemp seeds
5 tablespoons grated organic ginger
2 tablespoons + 1 teaspoon organic maple syrup
2 tablespoons + 1 teaspoon organic tamari
2 tablespoons rice vinegar
2 tablespoons organic hemp oil
Put all the ingredients in a large mixing bowl. Stir until well combined. Taste and adjust the seasonings, if desired. Serve immediately at room temperature or chilled, if you prefer.
Leslie Cerier developed this recipe for Coombs Family Farms
Photo by Tracey Eller
“… GETTING HEALTHY, LESLIE CERIER IS YOUR GUIDE,” DR MARK HYMAN
Hey, if you are in the Amherst, MA area, and need a personal chef for that special occasion or need delicious food as medicine, please contact me.
And if you are looking for hands on organic farm to table cooking classes for your health and vitality, please contact me.
Want a Gourmet Getaway Retreat immersed in nature, that incorporates a nourishing environment with the art of self care, gourmet vegetarian, organic farm to table meals, and “loving kindness” hands on cooking classes.
EMAIL LESLIE: LESLIE@LESLIECERIER.COM
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Specializing in Vegetarian, Vegan, Gluten Free and Plant Based Cooking for Health and Pleasure
Renowned Chef & Author
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