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Fresh and crunchy with a hint of hemp seed flavour, this red cabbage, beetroot and carrot coleslaw looks as beautiful as it tastes.

Ingredients

35 g carrot, grated
45 g carrot, finely grated
60 g beetroot, finely grated
90 g red cabbage, finely grated
160 g red cabbage, finely sliced

Dressing

½ tsp rock salt
1 garlic clove
35 ml lemon juice
65 g shelled hemp seeds
125 ml water

Method

Add the vegetables to a bowl.

Blend the dressing ingredients for at least 1 minute until completely smooth and creamy.

Dress the vegetables and mix well to cover.

Serve immediately or refrigerate for 1 hour to thicken the dresing.

Enjoy!