Sorry to be a little quiet in the last few days; I had a big genetics exam this morning, an enormous lab report due today, and a bunch of other studying that got in the way of my posting the delicious red cabbage and green apple sesame slaw you’re about to see. I hope you all had nice weekends; D.C. is unseasonably balmy and fair today!
Certain recipes are just no brainers–we take a peek at the ingredients and think “of course I’ll love that.” For me, most recipes that include
- raw kale and/or cabbage
- autumn squash
- mulberries or goji berries
- nutritional yeast
…or a combination of any of those things is likely to win me over quickly. So it came as little surprise to me that this simple and colorful slaw, which features tart granny smith apple and crunchy red cabbage, was an instant hit.
Cabbage is a perennial favorite of mine: it’s inexpensive, easy to find locally, and full of antioxidants and glucosinolates that may aid in cancer prevention. I do steam or cook or ferment it on occasion, but my favorite way to enjoy cabbage is raw, shredded thin, and crispy. When it comes together with tart apples, a sweet, salty sesame tahini dressing, and a lot of nutrient dense hemp seeds, the result is quick and easy magic.
Crunchy Red Cabbage and Green Apple Sesame Salad (vegan, raw, gluten free, soy free)
For the salad:
3 cups thinly shredded red cabbage
1 large granny smith apple, shredded
2 tbsp hemp seeds
For the dressing:
1/4 cup tahini
3 tablespoons water
2 teaspoons agave nectar or maple syrup
1/2 teaspoon sesame oil
1/4 – 1/2 tsp sea salt (to taste)
1 tablespoon apple cider vinegar
1. Whisk dressing ingredients together and set aside.
2. Dress the shredded vegetables and hemp seeds with dressing; you can use as much as you like, but make sure you coat everything well! (I think I used about a half cup.) Serve.
The salad is simple and absolutely delicious in its own right, but to make it more complete as a meal, you can add chickpeas!
I hope you all enjoy this quick, easy, dish.
Emerging from a marathon weekend of studying always feels a bit like waking up after a dream (a not particularly nice dream). I’m happy that you all were so excited about treats and tonics from Gouter on Friday, and look forward to sharing a couple of tasty recipes this week—especially a new and improved recipe for vegan Thanksgiving stuffing. Till tomorrow!