- Serves: 4 to 6
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Tree nut-free
Ingredients
- 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
Directions
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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