1/2 Head of Red Cabbage, Julienned
1/2 Cup Lime Juice
3-4 Tablespoons Hemp oil (or an Olive with a light flavoring)
1/2 Cup Miso Mayo (optional...thickens the dressing)
2 Tsp Tahini or Black Tahini (optional)
3 Tbs Chili Pepper
3 Tbs Coriander
2 Tbs Onion powder
2 Tbs Sesame Seeds
2 Tbs Garlic Powder OR 1 clove diced fresh
2 Tbs Red Pepper
1 Tbs Cinnamon
1 Tbs Nutmeg
Toss all to combine! Will keep in the fridge for a few days. After 24 hours the cabbage begins to pickle in the lime juice, which can be very tasty. Roughly 10 servings.
Pairs Well With
I made an interesting vegan Thai spice coleslaw recipe last summer for a vegetarian guest at a bbq, and I've tinkered with it to create a tasty side dish. Adjust the spice proportions until you find a balance that you love! My suggestion below is not spicy and heavy on the lime juice.