Napa Slaw

Napa Slaw

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  • 4 cups thinly sliced napa cabbage (about 1/2 head)
  • 2 carrots, grated
  • 2 ribs celery, thinly sliced on a diagonal
  • 1 fennel bulb, thinly sliced (optional)
  • 1 red bell pepper, cut into thin strips
  • 1 bunch green onions, thinly sliced on a diagonal
  • 1/2 cup coarsely chopped fresh cilantro
  • 1/3 cup hemp seeds
  • 1 tablespoon sesame seeds
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons tahini
  • 1 tablespoon mirin
  • 1 tablespoon tamari
  • 1 tablespoon agave nectar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon Sriracha sauce


Combine cabbage, carrots, celery, fennel, bell peppers, green onions, cilantro, hemp seeds and sesame seeds in a large bowl.

Combine lime juice, tahini, mirin, tamari, agave nectar, sesame oil and Sriracha sauce in a small bowl. Whisk until emulsified. Pour over vegetable mixture and toss thoroughly to coat. Serve at once.

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