This vegan coleslaw recipe is quick to prepare – especially if you have a mandoline to slice the cabbage – but chilling it for a few hours or even a full day will make it tastier and tender. Add hemp seeds to optimize your intake of protein, minerals and dietary fibre.
- Finely chop the cabbage with a knife or mandoline and put it in a large bowl
- In a small bowl, prepare the vinaigrette by thoroughly mixing all the other ingredients (except hemp seeds)
- Mix in the vinaigrette with the chopped cabbage and add the hemp seeds
- Chill for at least one hour and up to 24 hours before eating