Every time I think of coleslaw I think of summer. It's the perfect pair to barbecue food when you want something fresh and crunchy.
I've actually never been a fan of coleslaw until I started making it vegan. It's much lighter in my opinion.
What makes this recipe special though is that it's 100% oil-free (that's right, no mayo!). The base of the creamy sauce for it is actually made from hemp seeds. It's a great way to get in some omega-3s!
2 cups chopped or shredded red cabbage
1 large carrot, shredded
1 handful fresh parsley, finely chopped
1/2 cup hemp seeds
1/2 cup water
1 1/2 tablespoons apple cider vinegar
1 tablespoon brown or dijon mustard
1/2 teaspoon celery seed
1/8 teaspoon sea salt
black pepper to taste
Prep the cabbage, carrot, and parsley and add to a bowl.
Make the sauce – blend together the rest of the ingredients until completely smooth.
Toss the cabbage, carrot, and parsley with the sauce until evenly coated.
Serve right away or chill in the fridge first.