As its name implies Quick Napa Cabbage Slaw is well, quick. It comes together in no time. The secret sauce is quite literally the dressing. It uses white bean hummus to make a thick, creamy, protein-packed vegan answer to the more usual mayonnaise. Try it.
AuthorAnn Ogden GaffneyQuick Napa cabbage slaw is well, quick. It comes together in no time. The secret sauce is literally the vegan hummus-based dressing. Try it
Stack the Napa cabbage leaves on top of each other and thinly slice across. Do the same with the Dandelion leaves. Set aside.
In a salad bowl mix the hummus with extra virgin olive oil, lemon juice, and water. Add more water a little at a time to bring the dressing to a creamy consistency. Stir in the scallions, dill, and chopped walnuts. Let sit for 5 minutes for the flavors to develop.
Pile the cabbage and the dandelion greens in the bowl on top of the dressing. Toss together until the leaves are well coated with the dressing. Sprinkle with the pink peppercorns if using. Serve.
If dandelion leaves aren't available, use other bitter greens like arugula or endive.
You can use regular hummus for the dressing. You mat need to add a little more lemon and water if you do.
Ingredients
Directions
Stack the Napa cabbage leaves on top of each other and thinly slice across. Do the same with the Dandelion leaves. Set aside.
In a salad bowl mix the hummus with extra virgin olive oil, lemon juice, and water. Add more water a little at a time to bring the dressing to a creamy consistency. Stir in the scallions, dill, and chopped walnuts. Let sit for 5 minutes for the flavors to develop.
Pile the cabbage and the dandelion greens in the bowl on top of the dressing. Toss together until the leaves are well coated with the dressing. Sprinkle with the pink peppercorns if using. Serve.
If dandelion leaves aren't available, use other bitter greens like arugula or endive.
You can use regular hummus for the dressing. You mat need to add a little more lemon and water if you do.
