Slaw (a lighter twist on a creamy classic)


This slaw got two thumbs up from two cool homies.  Which makes four thumbs.  Which is practically like five stars.  Naw what I mean? 

This makes a great little side dish.  Maybe pair it with baked tofu, falafel, or even lentil cakes.  Or just have a giant bowl of this, if you so please.  


One bag of shredded green cabbage 

1 cup of chopped almonds (toasted)

1/3 cup of hemp seeds

1 scallion, diced

2+ TBSP of olive oil (start there, and add more if you like it greasier)

a bunch of chopped fresh dill

salt, to taste

4 caps full of apple cider vinegar (cap from the bottle, that is.  Look!  Your ingredients come with measuring utensils.  Neat-o.)


Rinse cabbage, and make sure to dry extra well!  Put in a large mixing bowl.  Now, chop the scallion and dill and toss into bowl.  Lastly, you should add the olive oil; drizzling deliberately for the sake of equal coverage for all cabbage, declared the president of the kitchen!  

Whoa, where am I?

Back to the slaw.

Toast those almonds, yo.  Then add them to the mix.  Lastly, add your apple cider vinegar.  Why last? Because sometimes you really want to taste the vinegar, and sometimes you don't!  I like it with some extra kick, so I'm not shy about how much I add, but again I encourage you to play around!  Toss lightly with tongs until well mixed.  (If it needs more's your chance).  Okay, NOW lastly for real: throw in the hemp seeds and salt.  Serve immediately or refrigerate for up to three days in an airtight container.