Dr. Igor’s Hemp Coleslaw Recipe

A classic coleslaw with an added healthy twist – hemp hearts are the perfect addition to a homemade slaw that makes the nice accompaniment to just about any meal. Shredded green cabbage, carrots, and radishes along with hemp hearts and fresh chives. Apple cider vinegar a dash of honey add the perfect of acid and sweet to this homemade cream dressing. Read on for Dr. Igor’s homemade coleslaw and check the tips for a little trick for making from scratch to the next level.

Ingredients

• 1 cup of shredded carrots
• 1 cup of shredded cabbage
• 1 radish, sliced into matchsticks
• 1 tablespoon of chives, minced
• 4 tablespoons of hemp hearts
• ½ cup of mayonnaise
• 2 tablespoons of honey
• 2 tablespoons of apple cider vinegar
• ¼ teaspoon each of salt and pepper

Preparation

1. In a large mixing bowl, whisk together the mayonnaise, honey, vinegar, salt and pepper. Add the rest of the ingredients and voila, coleslaw!
2. Serve cold. Best results are eating it after an hour of it marinating in the fridge.

Tips

1. If you really want to take homemade to the next level, shredding your own cabbage and carrots is always a good option. To shred your own cabbage with just a cutting board and a knife start rinse the cabbage well and remove the outer loose leaves so the clean compact ones are left. Cut the very bottom of the stem off. Place the cabbage flat, cut stem side down. Slice down the middle in half, then again into quarters. Remove the stem and hard core from the wedges by cutting down diagonally. Turn each cabbage wedge so the flat side is face down on the cutting board again. Slice the cabbage thinly into strips. Once the piece too small, flip the remaining edge onto the flat side and continue slicing. Slice the shreds horizontally to shorten them. Run your knife through the shreds on the cutting board to thin them. Place in a bowl and repeat with remaining wedges. 
2. For the carrots: Get a handheld grater and vegetable peeler. Peel the outside of your carrots with the vegetable peeler and cut the each end about ¼ of an inch. Rinse the carrots. Use your grater on the coarse side and move the carrots up and down over the teeth into a bowl or the container of a stand-up grater.