Quick Napa Cabbage Slaw

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 Gaffney
RatingDifficultyBeginner

Quick Napa cabbage slaw is well, quick. It comes together in no time. The secret sauce is literally the vegan hummus-based dressing. Try it

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Quick Napa Cabbage Slaw
Yields2 Servings
Prep Time20 minsTotal Time20 mins
 6 Napa Cabbage leavesMedium size cabbage. Use 4 leaves if large
 ½ bunch dandelion greens
 2 ½ tbsp White bean hummus
 ½ tbsp Extra Virgin olive oil
 1 tbsp lemon juice(or to taste)
 1 tbsp water(As needed)
 1 tbsp dill leaves, chopped
 1 scallion thinly sliced
 ¼ cup chopped walnuts
 ½ tbsp pink peppercorns(optional)
1

Stack the Napa cabbage leaves on top of each other and thinly slice across. Do the same with the Dandelion leaves. Set aside.

2

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.

3

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.

Ann's Tips
4

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

 6 Napa Cabbage leavesMedium size cabbage. Use 4 leaves if large
 ½ bunch dandelion greens
 2 ½ tbsp White bean hummus
 ½ tbsp Extra Virgin olive oil
 1 tbsp lemon juice(or to taste)
 1 tbsp water(As needed)
 1 tbsp dill leaves, chopped
 1 scallion thinly sliced
 ¼ cup chopped walnuts
 ½ tbsp pink peppercorns(optional)

Directions

1

Stack the Napa cabbage leaves on top of each other and thinly slice across. Do the same with the Dandelion leaves. Set aside.

2

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.

3

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.

Ann's Tips
4

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.

Quick Napa Cabbage Slaw

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