Thai-Slaw! (Mayo-Free)
  • 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
  1. 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.
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.