SERVES 4 · VEGAN, GF, DF
Sometimes the wintertime can be lacking for fresh vegetables and vibrant colors. This slaw changes all that. Slaw does not need to be a sloppy mess of mayonnaise and cabbage. This bright, crunchy slaw is light and fresh with a punchy ginger-lime dressing. I love serving this with salmon or shrimp or mixed with quinoa for a vegan entrée.
3 cups thinly sliced purple cabbage
3 cups thinly sliced green cabbage, Brussels sprouts, or kale (discard the stem)
3 cups julienned or grated carrot
¾ cup thinly sliced red onion
¼ cup finely chopped cilantro or parsley leaves and tender stems
4 teaspoons peeled and minced fresh ginger
¼ cup freshly squeezed lime juice
¼ cup unrefined, cold-pressed extra-virgin olive oil
1 teaspoon sea salt
½ cup chopped toasted almonds
2 tablespoons hemp seeds
1. Combine the vegetables and cilantro in a large bowl.
2. Whisk the ginger, lime juice, and olive oil together. Pour the mixture and salt on top of the vegetables and toss to coat. Top with the almonds and hemp seeds.
ASK PAMELA: What is the best way to toast nuts? If your oven is already on, you can place the nuts in a dry pie plate or a baking dish and put them in a 350°F oven or toaster oven for 8 to 12 minutes, or until lightly golden brown. Alternatively, you can place the nuts in a dry skillet over medium-low heat and stir regularly until fragrant and golden. Do not step away from the skillet since nuts can go from pale to burned in seconds! Once toasted, drizzle with ¼ teaspoon of olive oil and toss with a pinch of sea salt.
TIPS: Soaking the onion slices in ice water for 10 minutes cuts the harshness.
To easily mince peeled ginger, use a medium Microplane.