Hazelnut and Hemp Slaw

Hazelnut and Hemp Slaw


  • 1/2 head red cabbage
  • 1/2 head Savoy cabbage
  • 3 tbsp. olive oil
  • 1 1/4 cup hazelnuts, chopped
  • 1/2 cup of Hemp Hearts
  • 1 lemon, juiced
  • 1 1/2 tbsp. honey
  • Sea salt and black pepper, to taste


Turn your oven on to broil. Using the shredding blade of a food processor, a mandolin or a sharp knife, shred both the red and Savoy cabbage. Add the shredded cabbage to a large bowl and toss it with a couple tablespoons of olive oil.

Spread the cabbage out on a baking sheet and broil in the oven until the tips of the cabbage are charred (about 5 to 7 minutes). Make sure you toss the cabbage halfway through cooking.

Turn the oven down to 350°F and add the hazelnuts to a separate baking sheet. Toast the hazelnuts in the oven for about 5 to 10 minutes or until they are golden brown.

In a large bowl, whisk together the lemon juice, honey and olive oil. Add in the cabbage, Hemp Hearts and 1 cup of the hazelnuts and toss until well combined. Season with salt and pepper to taste. Top with the remaining hazelnuts and sprinkle with extra Hemp Hearts. Serve warm or at room temperature.