This is an amazing coleslaw. The Thai spin on this slaw kicks it over the top… amazing!
This recipe is loaded with amazing healthiness. It has a delightful mouth feel with a slight crunch and you will delight over the flavor added with the toasty sesame and cilantro. It has been a staple in my arsenal for a very long time. I can’t remember where it came from but I absolutely love it. Vegan, Keto and Paleo friendly… basically it is all around goodness.
And a bonus is that cabbage is part of the brassica family and it has high levels of flavonoids and anthocyanins. Because of this it has been used for centuries in herbal medicine and recent research has shown it has amazing antioxidant and anti-inflammatory properties and that it has pharmacological properties that protect against cardiovascular disease, hepatic disease, and cancer. Research also found that cabbage extract also preserved mitochondrial functions upon oxidative stress. See the research around cabbage in the March Research and News on the website!
1 ½ cup Green Cabbage, shredded
1 ½ cup Red Cabbage, shredded
1/2 Tablespoons Black Sesame Seeds, unsoaked
1/2 Tablespoons Regular Sesame Seeds, unsoaked
3 Tablespoons Fresh Cilantro, finely chopped
2 Tablespoons Lime Juice
2 Tablespoons Raw Organic Hemp Seeds (Hemp Nuts)
1 ½ Tablespoons Hemp Oil (not CBD, this is hemp oil, cold pressed such as Nutiva)
1 Tablespoon Fresh Ginger, minced
1 Tablespoon Eden Toasted Sesame Oil
1 Teaspoon Celtic Salt or Himalayan Salt
Combine all ingredients in a mixing bowl and mix well. Serves 1 – 2.