By Kelly Mason
A beautiful, light and Asian infused slaw packed with goodness & nutrition. This is a completely vegan hemp, miso, white sesame & almond coleslaw made using Lets Go Less Hemp products.
This salad is super easy to make and very refreshing! It’s perfect for a spring evening salad to accompany a staple food like potatoes or a simple red rice dish!
Once I made this, I didn’t stop making every other day for around a week it’s so tasty!
Serves 2 – 4
INGREDIENTS
- 250g shredded coleslaw
- 1/4 cup fresh basil leaves
- 1 Tbsp hemp hearts
- 1 Tbsp white sesame
METHOD
1. Place all ingredients into steel bowl and stir well – Place to one side
MISO MAPLE ROASTED ALMONDS
- 35g almonds (Crushed)
- 1 Tbsp maple syrup
- 1 Tsp Miso paste
- Drizzle coconut oil
METHOD
1. Place a pan on stove, add coconut oil and heat the pan
2. Take the maple and miso paste and blend in hand blender until smooth. Then add crushed almonds and coat evenly in the sweet paste
3. Place the coated almonds into the heated pan and roast for a few minutes. Then remove from heat and place the almonds onto a paper towel.
ASIAN DRESSING
- 1 Tbsp soy / tamari
- 2 Tbsp lemon juice
- 1 Tbsp hemp oil
- 1 Tsp Miso paste
- 1/2 Tsp coconut oil
- 1/2 Tsp olive oil
- 1 Tsp sesame oil
- 1 Tsp crushed garlic
- Pinch salt
METHOD
1. Place all the dressing ingredients into a hand blender and blend until well combined.
2. Add the dressing into the bowl of raw ingredients and mix well then transfer to the serving plates
3. To finish the dish sprinkle each serving with the crushed miso maple almonds & white sesame seeds.
4. Serve immediately
Enjoy totally, completely & with all of your being.
