Zesty Summer Rainbow Slaw with Lime-Hemp Dressing

This vibrant summer slaw is crisp, refreshing, and bursting with flavour. Crunchy cabbage, colourful veggies, fresh herbs, and creamy avocado are tossed in a tangy lime dressing with a subtle hint of sweetness and a boost of nourishing hemp seeds. It’s the perfect fresh side to balance smoky grilled meats or plant-based proteins.

Ingredients

Slaw

• 4 cups shredded green cabbage
• 3 cups shredded purple cabbage
• 1 large carrot, julienned or shredded
• 1 red bell pepper, thinly sliced
• 1 orange or yellow bell pepper, thinly sliced
• 3 green onions, sliced
  
• ½ cup fresh cilantro, parsley or mint, chopped 
• 1 avocado, diced (optional but delicious)
• 1/2 cup Hemp seed hearts

Lime Dressing

• 3 tbsp extra virgin olive oil
• Juice of 2 limes (about 4 tbsp)
• 1 tbsp lime zest
• 1 tbsp maple syrup or honey
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• ½ tsp ground cumin (optional, but adds a subtle smoky depth)
• ½ tsp sea salt
• Fresh cracked black pepper
• 1–2 tbsp water, if needed to thin

Instructions

1. Prep the veggies
   Thinly slice or shred all vegetables and place in a large bowl.
2. Make the dressing
   Whisk together olive oil, lime juice, zest, maple syrup, Dijon, garlic, cumin, salt, and pepper until well combined.
3. Toss
   Pour dressing over slaw and toss well until everything is lightly coated.
4. Finish
   Top with hemp hearts, fresh herbs, and avocado just before serving.
5. Let it rest (optional)
   For best flavour, let the slaw sit for 15–20 minutes so the cabbage softens slightly and absorbs the dressing.

Optional Add-Ins

• Thinly sliced radishes for a peppery bite
• Jalapeño for heat
• Shredded kale for extra greens
• Crumbled Feta for salty creaminess
• Grilled corn for smoky sweetness