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Rainbow Slaw with Sweet Tahini Dressing


Rainbow Slaw:
3 cups shredded or grated cabbage (I did half thinly sliced and half grated)
1 cup grated carrots (about 1 large carrot)
3/4 cup grated cucumber (skin on)
1/2 cup sweet onion, thinly sliced
1/4 cup grated sweet onion
1 1/4 cups finely chopped flat-leaf parsley (stems too!)
1/2 cup shelled organic hemp seeds

optional: chopped walnuts or pecans and/or raisins or dried cranberries

Sweet Tahini Dressing:

note: be sure you stor your tahini well - you want a thin pourable tahini. If your tahini is overly dried up or chalky you will need to add in some oil to loosen it up.

2 Tbsp tahini
2 Tbsp grade B maple syrup
2 Tbsp apple cider vinegar
1 small lemon, juiced
1/2 tsp garlic powder
salt and pepper to taste



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