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.
One of the fun aspects of teaching this recipe in class, is introducing new veggies and hemp seeds to folks in my cooking classes.
And I have often demonstrated a tasty variation at some of my speaking engagements.
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.
Asian Cole Slaw with Ginger and Parsley Copyright © 2017 Leslie Cerier. All Rights Reserved to Leslie Cerier.
Leslie Cerier developed this recipe for Coombs Family Farms
Photo by Tracey Eller